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.

DRESSING

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

SALAD

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