Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Winter Salad Vegan Gluten Free

Makes: 8-10 servings

Stunning and delicious layers of winter vegetables drizzled with vinaigrette dressing.


  • 2 lb celeriac, shredded
  • 2 lb carrot, shredded
  • 2 lb red radish, shredded
  • Additional options:
  • 1 lb beets, shredded
  • 1 lb parsnip, shredded
  • 1 lb turnip, shredded
  • For Vinaigrette:
  • ¼ cup olive, hemp, or flax oil
  • 3 tbsp apple cider vinegar
  • 2 tsp Dijon mustard
  • ¼ tsp salt
  • ¼ tsp pepper


  • Grate celeriac, carrot and radish (in roughly equal portions)
  • Layer vegetables in a glass bowl for a stunning visual effect.
  • To make vinaigrette:
  • Combine ingredients in a jar with tight-fitting lid. Shake well.
  • Drizzle dressing on top of salad when ready to eat.
Taken from: "Eating by the Seasons," by Food Action Centre