Shaved Vegetable Salad

Summer and Fall is the prime season for some of the most beautiful and delicious vegetables.  Who wouldn’t want fresh crisp flavors of raddish, beets and cabbage are combined with a light lemony vinaigrette? When you mix them all together in the eye catching Shaved Vegetable Salad, you can create a stunning dish that will impress any party guest.



Special equipment: a mandoline slicer

Shave the beets into paper-thin rounds, the carrot into paper-thin slices on a bias and the radish into paper-thin half-moons on a mandoline. Thinly slice the cabbage with a sharp knife.

Whisk together the oil, honey, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until well combined. Set aside.

Lay the beet, carrot and radish pieces all over the bottom of a large serving platter. Drizzle with 2 tablespoons of the vinaigrette. Gently toss the cabbage, watercress and remaining vinaigrette together in a medium bowl until well coated. Pile the cabbage and watercress in the middle of the platter and top with the goat cheese, pepitas, basil and chives.


Nutritional Analysis Per Serving

Calories 160 calorie | Total Fat 13 grams | Saturated Fat 3 grams

Cholesterol 5 milligrams | Sodium 190 milligrams | Carbohydrates 8 grams

Dietary Fiber 2 grams | Protein 4 grams |Sugar 5 grams

From Food Network.


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