Food & dining

Seasonal Recipes

Recipe for winter rainbow salad

Sally Pasley Vargas for The Boston Globe

Serves 6

If you eat across the color spectrum to keep a lively variety of vegetables in your diet, add this crunchy, vibrant salad to your repertoire. In it, matchsticks of celery root are mixed with red cabbage, carrot, tart apple, radishes, and a lime-orange dressing.


Juice of 1 lime
Juice of 1 orange
1tablespoon white wine vinegar
Pinch of sugar
Salt and pepper, to taste
½cup olive oil

1. In a small bowl, whisk together the lime and orange juice, vinegar, sugar, salt, and pepper.


2. Gradually whisk in the olive oil. Taste for seasoning and add more salt and pepper, if you like.

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here


1small celery root (celeriac)
Salt and pepper, to taste
½small head red cabbage, thinly sliced
1large carrot, grated
1Granny Smith apple, cored and cut into small dice
6radishes, thinly sliced
¼cup chopped fresh parsley
1avocado, sliced (for garnish)
¼cup pumpkin seeds (for garnish)

1. Quarter the celery root and discard any soft centers. Cut the root into matchsticks. Bring a saucepan of salted water to a boil, add the celery, and remove from the heat. Drain into a colander and rinse with cold water. Drain again and shake out the excess water.

2. In a serving bowl, combine the celery root, cabbage, carrot, apple, radishes, parsley, dressing, salt, and pepper. Taste for seasoning and add more salt and pepper, if you like. Garnish with avocado and pumpkin seeds.
Sally Pasley Vargas