Crunchy Celery, Radish, and Rutabaga Salad

 

Serves 4 to 6 as side

6 stalks of celery, thinly sliced

6 radishes, ends trimmed, thinly sliced (double if using small radishes)

2 rutabagas, ends trimmed, halved and thinly sliced

6 green onions/scallions/bunching onions, both white and green parts thinly sliced

½ - 1 cup of fresh flat-leaf parsley, chopped

Dressing:

4T mayonnaise (or veganaise)

½ cup of sour cream (full-fat canned coconut milk is a great vegan substitute)

Juice of 2 limes

2 t sweetener of choice (honey works great, more as needed)

Salt and pepper to taste

Garnish with some Smoked Paprika (optional)

IMG-0110.JPG

Step 1:

Prepare all vegetables. Mix all dressing ingredients together, whisking until well combined. Cover and chill until ready to serve.

IMG-0113.JPG

Step 2:

When ready to serve toss dressing and vegetables in bowl, add chopped parsley, and mix until evenly coated.

This would also be amazing as an addition to a wrap, tacos, or burrito bowl!  

IMG-0114.JPG