Shaved Vegetable Salad

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Wafer-thin slices of radishes and beets mingle with delicate ribbons of multicolored carrots in this vibrant shaved vegetable salad.

By
Anna Theoktisto
Anna Theoktisto
Anna Theoktisto
Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017.
Southern Living's editorial guidelines
Published on March 3, 2024
Recipe tested by
Southern Living Test Kitchen
Southern Living Test Kitchen
Recipe tested by Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

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Southern Living Shaved Vegetable Salad on plates to serve
Photo:

Greg Dupree; Food Stylist: Ruth Blackburn; Prop Stylist: Claire Spollen  
Active Time:
30 mins
Total Time:
30 mins
Servings:
6

A happy brunch plate full of biscuits, quiche, and bacon needs something fresh to help lighten up all those rich flavors. Enter this elegant and easy shaved vegetable salad.

This dish shines in the spring, when young vegetables can show off their sweetness and tenderness. Radishes, beets, fennel, and carrots star in this salad, but asparagus and sugar snap peas would make excellent additions. But the twist that takes this salad over the top is our Parmesan Crunch (recipe below), a savory granola topping that takes the place of croutons in this salad. You won’t want to eat salad without it ever again.

Ingredients

Vinaigrette:

  • 1/2 cup white balsamic vinegar

  • 1/2 cup extra-virgin olive oil

  • 1 Tbsp. whole-grain Dijon mustard

  • 1 tsp. honey

  • 1 1/2 tsp. kosher salt

  • 1/4 tsp. black pepper

Salad:

  • 3 medium radishes, thinly sliced (about 1/2 cup)

  • 3 medium multicolored carrots, scrubbed and shaved (about 2 1/3 cups)

  • 2 small golden beets, peeled and thinly sliced (about 2/3 cup)

  • 1 small fennel bulb, shaved (about 2 cups)

  • 3 packed cups spring mix salad greens (about 3 oz. total)

  • 4 oz. goat cheese, crumbled (about 1/2 cup)

  • Parmesan Crunch (recipe follows)

Directions

  1. Prepare the Vinaigrette:

    Whisk together vinegar, oil, mustard, honey, salt, and pepper in a small bowl until combined.

  2. Prepare the Salad:

    Toss together radishes, carrots, beets, fennel, and 3 tablespoons Vinaigrette in a medium bowl until combined. Divide salad greens evenly among 6 plates. Top evenly with shaved vegetables and crumbled goat cheese. Sprinkle each with 1/4 cup Parmesan Crunch. Drizzle with remaining Vinaigrette just before serving.

Parmesan Crunch

Preheat oven to 300°F. Line a large rimmed baking sheet with parchment paper. Stir together 3/4 cup uncooked old-fashioned oats, 1/2 cup blanched whole almonds, 1/3 cup roasted salted pumpkin seed kernels (pepitas), 1/3 cup pre-shredded Parmesan cheese, 2 Tbsp. sesame seeds, 2 Tbsp. olive oil, 1 large egg white, 1 Tbsp. honey, 1 tsp. kosher salt, 1/2 tsp. garlic powder, and 1/8 tsp. cayenne pepper in a large bowl until combined. Transfer oat mixture to prepared pan, spreading evenly. Bake in preheated oven 15 minutes. Gently stir in 1 Tbsp. chopped fresh rosemary and 1 Tbsp. fresh thyme leaves, preserving as many clusters as possible. Bake at 300°F until lightly toasted, 5 to 8 minutes. Cool completely, about 30 minutes. Store in an airtight container for 2 to 3 days.

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