Fresh and bright in a way that makes you ask the Polar Vortex how many days until pitchers and catchers report, here’s a crisp and crunchy three-root salad that’s somewhere between a slaw and a remoulade.

Triple-Root Salad

Really, any roots will do. I loved this combination of celery root, beets, and carrots from last week’s sharebox, but kohlrabi, turnips, rutabagas, and broccoli stem work, too. The celeriac I drew was a giant, so I only used about half of it here; the remainder is chunked up, zipper-bagged, and ready to be combined with potatoes in a soup later this week.

• 2 cups thinly sliced or grated celeriac (celery root)
• 1 cup thinly sliced or grated beet root
• 1 cup thinly sliced or grated carrot

Celeriac’s another one of those large, awkward-shaped vegetables that can be tricky to handle. Slice off one end to get a good, flat and stable base, and then trim and rotate to chunk the skin off the entire root. For this raw salad, I used the julienne blade on my mandoline, but you could grate instead. Of course, if you have super-ninja knife skills, go ahead and slice everything by hand.

Toss the veggie shreds together in a bowl. Set aside while you make the dressing.

• 2 tbsp fresh dill, coarsely chopped
• 2 tbsp fresh parsley, coarsely chopped
• 1 tsp apple cider vinegar
• 2 tsp Dijon mustard
• 1 tsp honey
• 2 tbsp olive oil
• 2 tbsp safflower, sunflower, or canola oil
• 1 clove garlic, minced or smashed
• 1 scant tbsp mayonnaise (optional—I used Hampton Creek’s vegan Just Mayo)
• juice of half a lemon
• salt and pepper to taste

Whisk everything together in a small bowl. Taste, and adjust until you’re happy.

Want more tang? Add lemon. Or even lime. Craving salt and/or vinegar? Chop up some pickled veggies or throw in a few capers. In a sweet mood? Another dollop of honey, or a swirl of maple syrup—or add sweetened texture with some dried fruit, like, say, raisins or dried cherries.

Serve as a side, a snack, or atop a sandwich. Will keep for a couple days in the fridge.