The Washington Post

Shaved Vegetable Salad With Creamy Cheese

Shaved Vegetable Salad With Creamy Cheese 4.000

Scott Suchman for the Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nov 2, 2021

This mix of crunchy shaved vegetables, soft cheese and the floral pop of poppy seeds makes for a salad showy enough for guests. It can accommodate any number of raw winter vegetables, be made a few hours before serving and provide a speedy solution for using up all those cold-weather root vegetables. Use a vegetable peeler or a mandoline to cut them into thin slices or matchsticks. Do not make long ribbons as they may turn limp and soggy.

Total time: 25 mins

Make Ahead: The salad can be made and refrigerated up to 3 hours before serving.

Storage Notes: Leftovers can be refrigerated for up to 2 days, depending on the vegetables used.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 2 (8-ounce) balls burrata cheese
  • 8 cups shaved or thinly sliced crunchy raw fruits or vegetables, such as beets, radishes, turnips, apples, pears, carrots, kohlrabi, shallots, cauliflower, fennel, celery, cucumbers, scallions, sweet potatoes, Swiss chard stems, Brussels sprouts or parsnips
  • 1/4 cup extra-virgin olive oil, plus more as needed
  • 1 lemon, finely zested and juiced (about 2 tablespoons of juice)
  • 1 tablespoon poppy seeds
  • 2 tablespoons white wine vinegar, plus more to taste
  • Fine sea or table salt


Drain the burrata and set aside at room temperature to soften, about 2 minutes.

Meanwhile, in a large bowl, combine the vegetables with the olive oil, lemon juice and zest, poppy seeds, vinegar and a light sprinkling of salt. Toss with two spoons or your hands until evenly mixed and the vegetables are slightly softened, 30 seconds to 1 minute. Taste, and season with additional oil, vinegar and/or salt as needed.

Divide the burrata between 4 plates, turning the casing inside-out so the soft, creamy middle is exposed. Drizzle with more olive oil and season lightly with salt. Top with the vegetable salad and another drizzle of olive oil, and serve.

Recipe Source

From recipe developer and food writer Ali Slagle

Tested by Ann Maloney.

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Nutritional Facts

Calories per serving (about 2 cups), using beets, radishes, apples and carrots : 559

% Daily Values*

Total Fat: 39g 60%

Saturated Fat: 18g 90%

Cholesterol: 80mg 27%

Sodium: 372mg 16%

Total Carbohydrates: 27g 9%

Dietary Fiber: 6g 24%

Sugar: 19g

Protein: 23g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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