Rooting for the root veggies!

Hooray for fall! The bounty of fall vegetables excites the taste buds, and with a winter full of soups and imports ahead of us, what's better than using them raw? I dare say nothing at all.


Modifications:

I left out the bean sprouts, and added a little green pepper amongst the red and yellow varieties. In place of linguine, I used Chinese Style Farkay noodles (they cook in approximately 5 minutes). I reduced the amount of brown sugar called for in the dressing to 2 heaping tablespoons.

Preparation:

The produce manager at the grocery store chopped me a 1/2 purple cabbage to pair with the already halved green one, which reduced some of the chopping required in this recipe. It was lovely to see the medley of earths fruits coming together in the process.

The Verdict:

Delicious. The salad has many lovely textures and flavours, the cilantro being a dark horse in this case. In the future, I would start the dressing with 1 Tbsp. sugar, and add as needed. It was still a little on the sweet side despite the reduction, and I didn't have enough other ingredients to offset it. Overall, a raw 4.5 out of 5.