Root Vegetable Coleslaw



2 large carrots
2 large parsnip
1 celery root


Pickling Liquid

4 cloves garlic, sliced
1 shallot, sliced
1 cup (250 mL) red wine vinegar
1 cup (225 g) granulated sugar
¼ cup (60 mL) kosher salt


Chimichurri Sauce

1 bunch Italian parsley
1 bunch cilantro
5 cloves garlic
1 tsp (5 mL) kosher salt
1 tsp (5 mL) Aleppo pepper
1 tsp (5 mL) ground cumin
1 tsp (5 mL) coriander seed
Canola oil to blend


  1. Place all pickling liquid ingredients into a pot and bring to a boil.
  2. While the liquid is heating up, clean and cut all of the slaw ingredients into matchsticks and place in a large bowl.
  3. Once the pickling liquid is boiling, carefully pour it over the vegetables until they are just covered. Cover the bowl with plastic wrap. Let it sit on the counter for 30 minutes. When cooled, strain the vegetables and discard the liquid. Place the vegetables in a bowl.
  4. Place all of the chimichurri ingredients into a food processor with a little oil and blend until the mixture is smooth. Add oil a little bit at a time to keep the mixture wet and consistent.
  5. Carefully fold the chimichurri sauce into the vegetables and serve.
Serves 6