Shaved-Veggie Salad

After 10 minutes in the sun, most tender greens are destroyed. Try this pretty slaw-salad hybrid full of shaved vegetables. It looks awesome and can take the heat.
Publish date:
shaved veggie salad

Recipe by Janet Taylor McCracken

Start to Finish: 30 minutes

Servings: 8


  • 1/2 tsp. fennel seeds

  • 3 tbsp. EVOO

  • 3 tbsp. white balsamic vinegar

  • 1 tsp. honey

  • 8 oz. multicolored carrots, peeled and cut into ribbons with a vegetable peeler

  • 2 cups shredded red cabbage (about 1/4 head)

  • 2 cups shredded green cabbage (about 1/4 head)

  • 1 large fennel bulb, very thinly sliced, plus fronds reserved for garnish

  • 1 bunch large radishes or 4 medium watermelon radishes, very thinly sliced

  • 1 bunch scallions, thinly sliced

  • 1 cup fresh flat-leaf parsley leaves


Using a mortar and pestle or a spice mill, grind the fennel seeds. Transfer to a large bowl. Whisk in the oil, vinegar, and honey; season with salt and pepper. Toss with the vegetables and parsley; season. Cover and refrigerate for at least 1 hour and up to 1 day. Before serving, toss the salad; season. Top with fennel fronds.