Bright flavor and color star in healthy, festive salads for the holiday table.
As a chef, I like to think beyond cranberry sauce for Thanksgiving dinner. I like the flavors and textures that some of the more, shall we say, underappreciated vegetables bring to the holiday table, such as fennel, celeriac, beets and red cabbage. These salads are bright and colorful and provide the necessary refreshing bite to accompany any traditional roast turkey dinner.
By Relish Chef Jon Ashton
Cabbage, beets, citrus and radishes make a colorful salad with exciting flavors.
A different kind of slaw, with celeriac combining the crispness of cabbage and the flavor of celery.