With a mix of spring greens and early season root vegetables, this salad has delightful texture and color. By shaving the vegetables thin and dressing with a simple vinaigrette, you elevate simple seasonal ingredients to something truly special. And it’s so easy to do!

Shaved Spring Vegetable Salad

adapted from a recipe by Julia Sherman for Cooking Light


  • 2 small heirloom carrots 
  • 1 small beet, trimmed
  • 3 small radishes, trimmed
  • 4 cups loosely packed spring mix (about 4 oz.)
  • 1/2 teaspoon sumac* (optional)


  1. Using a vegetable peeler or mandoline, shave carrots, beet, and radishes lengthwise into 1/8-inch-thick slices. Submerge slices in a large bowl of ice water for 10 minutes. Drain well; pat dry.
  2. Combine shaved vegetables and spring mix in a bowl. Sprinkle with sumac (if desired).
  3. Make one of the dressings below (from Mark Bittman’s How to Cook Everything). Use a blender, whisk in a bowl, or shake in a jar with a tight lid. Drizzle over vegetables and toss well.

Honey Mustard Vinaigrette

  • ½ cup olive oil
  • 3 tablespoons wine vinegar
  • 1 teaspoon mustard
  • 1-2 tablespoons honey
  • 1 shallot OR
  • 1 tablespoon of onion + 1 garlic clove minced
  • ¼ teaspoon each salt, and pepper

Maple Vinaigrette

  • ½ cup olive oil
  • 2 tablespoons cider, sherry, or white wine vinegar
  • 1 tablespoon maple syrup
  • 1 shallot OR
  • 1 tablespoon of onion + 1 garlic clove minced
  • ¼ teaspoon each salt, and pepper

Cook’s Note: I wouldn’t hesitate to add or substitute other vegetables to this. I’m thinking that asparagus spears sliced on the diagonal would be lovely. And mix and match whatever lettuces and greens that are available.

*Made from the dried and ground berries of the wild sumac flower, sumac is a tangy spice with a sour, acidic flavor reminiscent of lemon juice. This fragrant spice is used to brighten up dry rubs, spice blends like za’atar, and dressings.