A cool, crisp, pale contrast, this salad is a perfect dish to follow a spicy meat stew, such as chilli.
Peel the vegetables, then slice them and cut them into fine shreds. As you deal with each piece, drop it into a bowl of salted water with lemon juice added to stop it becoming discoloured. Mix the mustard, cream or yoghurt, garlic and cumin. Drain the vegetables thoroughly and mix with the dressing. Sprinkle coarse sea salt on top and serve immediately. It is best to make this salad just before required so that the vegetables will not be in the water too long, thus losing much of their flavour, texture and nutrients.
© 1995 Frances Bissell. All rights reserved.