The Multipurpose Shaved-Vegetable Salad

Name: The Multipurpose Shaved-Vegetable Salad
Total time: 6 h 10 min
Yield: 8 servings
Ingredients: 12 cups shaved crunchy raw vegetables (such as cauliflower, fennel, turnips, daikon, red and/or black radishes, golden and/or Chioggia beets); 1 cup mint leaves, torn if large; 2 whole lemons; ¼ cup extra-virgin olive oil; 2 Tbsp white wine vinegar; to taste Kosher salt; to taste freshly ground pepper

A fresh and crunchy salad featuring an array of shaved raw vegetables including cauliflower, fennel, and colorful radishes, brightened with mint and dressed in a simple lemon vinaigrette.

8 servings

6 hr 10 min

Published October 4, 2025

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Ingredients

•12 cups shaved crunchy raw vegetables (such as cauliflower, fennel, turnips, daikon, red and/or black radishes, golden and/or Chioggia beets)
•1 cup mint leaves, torn if large
•2 whole lemons
•¼ cup extra-virgin olive oil
•2 Tbsp white wine vinegar
•to taste Kosher salt
•to taste freshly ground pepper

Cooking Instructions

1.
Place vegetables in a large bowl. Add mint and finely grate lemon zest over. Cut lemons in half; squeeze juice into bowl. Drizzle in oil and vinegar; season salad with lots of salt and pepper. Toss to coat.
10 min
2.
Vegetables can be shaved 6 hours ahead. Submerge in a bowl of ice water and chill. Drain and pat dry before using.
360 min