Winter Root Veggie Slaw
Eat a rainbow of seasonal root vegetables with this fun and delicious coleslaw variation!
Serves: 12 (Serving= 1 cup)
Ingredients
Dressing
- ½ cup extra-virgin olive oil
- ¼ cup cider vinegar
- 1 Tablespoon honey mustard
- 1 Tablespoon honey
- 2 teaspoons caraway seeds
- Grated peel from one orange
- ½ teaspoon salt
Salad
- 4 beets, peeled, cut into matchsticks*, and patted dry
- 1 large turnip, peeled, cut into matchsticks*, and patted dry
- 2 medium carrots, peeled, cut into matchsticks*, and patted dry
- 1 Golden Delicious apple, cored, peeled, cut into matchsticks*, and patted dry
- ½ head of cabbage, thinly sliced
* To cut vegetables into matchsticks, use a mandolin or a food processor that has either a julienne blade or large shredding blade.
Directions
- In a small bowl, whisk all dressing ingredients.
- In a medium bowl, mix all salad ingredients.
- Add dressing to salad and toss well to coat.