Tom's Kitchen: Raw Root-Veggie Slaw
In most areas of the country, late March is one of those awkward times to shop at the farmers market. Glamorous spring vegetables like asparagus and artichokes aren't in yet; winter staples like beets, carrots, and radishes are still coming out, but you're starting to get bored of them. That's the exact situation now playing out in Central Texas, with the added annoyance that my favorite veggies of all, leafy greens, are already on the way out, laid low by the fast-warming weather.
Even so, I was able to coax a fresh, fun dish out of what was abundant at the farmers market: beets, kohlrabi (a bulbous relative of broccoli, cabbage, and the rest of the brassica family), carrots, and spring onions. What inspired me was a gadget that has been stuck on a low shelf of my kitchen, unused, for years: a mandoline. I had always thought of mandolines as fancy devices that I would never be able to afford. When my mom gave me this inexpensive, plastic Japanese-brand model as a gift a few years ago, I never got around to trying it out. As an experiment, I decided to subject my market bounty to its razor-sharp blades, and came away impressed: a zippy, crunchy salad that tasted like spring on a salad plate, not winter warmed over.
You can make a very similar, slightly less attractive salad by simply grating the veggies, or slicing them as thinly as possible. Use any combo of winter veggies—except, of course, for ones that really need to be cooked to be enjoyed, like potatoes. The combo I used brought together sweet (carrots), earthiness (beets), and spice (kohlrabi), as well as a great clash of colors. A radish or two would also have been nice. It's also important to brighten the dish with plenty of herbs—parsley and mint work great—as well as a tart dressing.