Need a new idea for a crunchy Thanksgiving salad using wintry vegetables? Sure, you could go the kale route, but why not try chopped napa cabbage and thinly sliced or shaved jicama or kohlrabi? Both are fresh and crunchy; kohlrabi is a brassica vegetable and once peeled, tastes like the inside of a broccoli stalk. Jicama is a root vegetable that doesn’t look like much, but is so snappy and fresh tasting you’ll find all kinds of uses for it, from veggie platters to salads.
Measurements here are up to you – use as much of each ingredient as you like, depending on your taste and how many you have to serve. If you like, top with chopped fresh Italian flat-leaf parsley, too.
- finely sliced Napa cabbage
- thinly sliced, slivered or julienned jicama and/or kohlrabi
- thinly sliced celery (leaves too)
- julienned apple
- crumbled feta
- toasted walnuts
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 2 Tbsp. grainy mustard
- 1 small garlic clove, finely grated
- 1 tsp. sugar
- salt and freshly ground black pepper
- Pile the veggies in a shallow salad bowl or on a platter, saving the walnuts to scatter on top. To make the dressing, shake all the ingredients up in a jar and drizzle overtop; toss gently to coat. Top with walnuts and serve. Serves as many as you like.