Root Vegetable Slaw with Pumpkin Seeds, Mint, and Raisins

Spring is almost here! I know, because this weekend all the snow melted off our roof and our house sprung two major leaks, one in the bathroom and one right above the desk in our office. Thank goodness I am totally disorganized and tend to do most of my writing at the kitchen table! Otherwise my laptop would have been destroyed.

Home malfunctions aside, one of the hardest parts about nearly-but-not-quite-spring is that we’re still stuck with all those hearty winter vegetables when all we really want is some rhubarb, some asparagus, and maybe just a few ramps, please?

At least we’ll always have carrots. Even though they are a tough root vegetable, there is something so fresh and light about them. Especially when you grate them up into a big pile, toss in some chopped mint, golden raisins, and toasted pumpkin seeds, and then dress everything with lime juice, olive oil, and a drizzle of maple syrup.

A few weeks ago I made this salad with only carrots, and took it to a brunch with my parents and cousins. It was a total hit with everyone (except for Owen, who preferred to eat an entire plate of cookies, thank you very much). Here I’ve added grated raw beets and broccoli stems, which add additional layers of sweetness and crunch. You can make it either way.

Root Vegetable Slaw with Pumpkin Seeds, Mint, and Raisins
Makes 4-6 servings

For the salad:
5 or 6 large carrots, peeled
3 broccoli stems
2 raw beets, peeled and quartered
1/2 cup chopped fresh mint
1/4 cup toasted pumpkin seeds
1/4 cup golden raisins

For the dressing:
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lime juice
1 tablespoon maple syrup
1 tablespoon minced shallot
1/4 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper

To make the salad, grate the carrots, broccoli stems, and beets in a food processor fitted with the grating disc. Transfer to a large bowl and add the mint, pumpkin seeds, and raisins.

To make the dressing, combine the olive oil, lime juice, maple syrup, shallot, and Dijon mustard in a small jar. Season with salt and pepper, seal the jar and shake until blended.

Pour the dressing over the salad and toss to combine.