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Root vegetable salad

Servings: 4
Author: Shelly


  • 1 fennel bulb, sliced thinly lengthwise (I soak it in water with salt for 5–10 minutes to clean and lightly salt it.)
  • 5 –10 radishes
  • 3 small carrots
  • 1 small kohlrabi or half of a big one
  • ¼ head cauliflower
  • 2 lemons (about ½ cup lemon juice)
  • Salt and pepper
  • ¼ cup olive oil
  • Small handful of parsley, finely chopped (dill or cilantro )


  • Wash the vegetables thoroughly and peel the kohlrabi and carrots.
  • Slice the vegetables thinly (you can use a japanese mandolin) and toss them into a large salad bowl. Separate the cauliflower into small florets or slice it lengthwise, add it to the bowl.
  • Cut the lemons in half and squeeze them right onto the salad (use your hand as a strainer).
  • Add olive oil, salt, pepper, and parsley, and toss – preferably with your hands – and serve.


-You can add chopped toasted almonds, it goes very well with the veggies.
-If you like spicy, add a few chili flakes.