Yield: About 1 gallon of slaw, depending on the size of some of your vegetables, which will feed a crowd of people
Course: Appetizer, Side Dish
Keyword: Slaw, Winter vegetables
1large celery root
1 small daikon radish
1large white carrot
1large spanish black radish
Kosher salt and fresh ground white pepper
High quality white wine vinegarto taste
Virgin sunflower oilto taste, or extra virgin olive oil, or another oil of your choice
Remove any damaged outer leaves from the cabbage, then halve it through the core. Save one half and cut the other into half again, or whatever size will fit on your mandoline. Holding the cabbage halves by the core, shave them very thin on a mandoline slicer
Peel the carrot, daikon, celery root and parsnips, then shave all but the carrot on the mandoline, then using a chef's knife, cut them into fine julienne strips and reserve.
Cut both ends off of the onion, then cut it in half through through the cut ends. Lay the onion cut side down and slice as thin as you can, making sure that you are cutting the onion from root to top, and not the long way (horizantally)
Combine all the roots and cabbage and season to taste with salt and white pepper, then mash it up with your hands to help the salt draw water out of the roots and tenderize them. Season the mixture to taste with oil and vinegar, double check the seasoning and adjust as needed, then store in a labeled, dated container until needed.
This will make an excellent sauerkraut too, but you will want to increase the salt to about 2 tablespoons (I just season it to taste until it's decently salty) and omit the vinegar and oil. Then put the mixture into a crock, weight it down so that the vegetables are completely covered with their water and store in a cool, dark place for about two weeks, or until it's as sour as you like. Alternately, vacuum seal the slaw in a large bag and ferment, burping (opening the bag) and resealing when needed.