Root vegetable slaw with labneh

Name: Root vegetable slaw with labneh
Yield: Serves 6
Cuisine: Israel
Ingredients: 4 tbsp olive oil; ½ tbsp grated lemon zest; 20 g flat-leaf parsley leaves, roughly chopped; salt and coarsely ground black pepper; 200 g Labneh or shop-bought; 4 tbsp lemon juice; 2 medium carrots (250 g in total); ½ a celeriac (300 g in total); 2 tsp caster sugar; 1 medium kohlrabi (250 g in total); 3 medium beetroot (450 g in total); 25 g mint leaves, shredded; 25 g coriander leaves, roughly chopped; 3 tbsp sherry vinegar

Preparation info

Serves
6

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

We make this salad in the winter or early spring, before any of the summer crops are around. It is incredibly fresh, ideal for starting a hearty meal. It is also great served alongside grilled oily fish. The labneh can be substituted with Greek yoghurt, well seasoned with some olive oil, crushed garlic and salt and pepper. It can also be left out all together, if you prefer to keep it light and simple. This recipe was inspired by a dish from Manta Ray, a great restaurant on the beach in Tel

Ingredients

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Vegetables

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