Creamy Root Veg Slaw Recipe

Prepare the root vegetables

If using raw beets, roast or boil until tender, then peel and cool. For roasted beets: preheat oven to 400°F (200°C), wrap whole beets in foil and roast 45–60 minutes until tender. Once cooled, peel and cut into halves for easier shredding.

Using a box grater, mandoline set to a coarse setting, or food processor with a shredding disk, shred the carrots, cooked beets, kohlrabi, and jicama into long matchstick-like pieces. Place shredded vegetables into a large mixing bowl as you go.

Add the shredded red cabbage, chopped parsley, and sliced green onion to the bowl with the shredded roots. Toss gently to combine.

Season the shredded slaw with 1 tsp salt and 1/2 tsp black pepper; toss again so the seasoning is distributed. Set aside while you make the aioli to allow the flavors to relax and for any juices to mingle (5–10 minutes).

In a medium bowl, combine 1/2 cup mayonnaise and 1/4 cup Greek yogurt (or sour cream). Whisk until smooth.

Add 2 tablespoons stoneground mustard, 1 tablespoon fresh lemon juice, 1 teaspoon honey, 1 teaspoon apple cider vinegar, and 1 teaspoon extra-virgin olive oil to the bowl. Whisk to incorporate.

Stir in 1/2 teaspoon orange zest, 1 minced garlic clove, 1/4 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust: add up to 1/2 tablespoon more lemon juice or 1/2 teaspoon more honey to reach a balanced bright, tangy-slightly-sweet profile.

If the aioli is very thick, thin it with 1–2 teaspoons cold water or additional lemon juice to reach a creamy but pourable consistency.

Pour approximately 3/4 of the aioli over the prepared slaw (reserve the remainder for serving). Using tongs or two large spoons, toss the slaw thoroughly so the dressing coats all pieces. Taste and add more aioli or a pinch of salt if needed.

Fold in 1/4 cup toasted sunflower seeds for crunch, reserving a small sprinkling to garnish at the end.

Transfer the dressed slaw to a serving bowl or platter. Drizzle any reserved aioli over the top and sprinkle the remaining sunflower seeds and a few extra parsley leaves for color. Serve immediately, or refrigerate up to 2 hours—bring to 10–15 minutes at room temperature before serving for best texture.