Adapted/inspired from Peter Berley & Saveur Magazine. As it is spring I made some substitutions in the original Thanksgiving recipe —replacing the sunchokes with some bright red spring radishes and part of a crunchy-sweet jicama. With each of the veggies very thinly sliced, a light coleslaw came to mind— a delightful springtime slaw with a fresh lemon juice and rice vinegar vinaigrette.

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