Root Veggie Slaw

I'm still learning how to use some of these root crops. Last night I threw together a slaw-type salad that turned out pretty tasty. It had the look of pink confetti and had lots of satisfying crunch. This made about three servings, but you can easily adjust the quantity to suit your needs.

1 large carrot, peeled

1 white turnip, peeled

1 medium beet, peeled

1 wedge of cabbage

1 Tbsp. mayonnaise (lowfat)

2 Tbsp. plain yogurt (nonfat)

2 Tbsp. cider vinegar

1/2 tsp. celery seed

dash of salt and possibly a drizzle of honey or other sweetener

Grate all the veggies (I used a food processor). Whisk the dressing ingredients in a big bowl. Dump in the veggies and toss.

Variations I thought of but haven't tried yet: some grated apple, raisins, chopped nuts. You might even try a more savory version with red onion, olives, capers, and a red wine vinaigrette.