Carrot, Beet & Apple Slaw
Liven up this traditional summer side dish by grating or chopping a wide range of vegetables, then uniting them with a tasty dressing, In this version, beets spiff up the carrots. Add apples to make the slaw even better. Serve it on a platter to make it look appealing. The following recipe, originally from Epicurious offers other suggestions, including kale cut into thin ribbons and adding caraway seeds to the dressing. Try cranberries instead of nuts. Change it up every time. Your guests will love it.
More slaw options: Broccoli Slaw Spicy, Creamy Coleslaw, Mango Slaw with Cashews and Mint
Time: 15 minutes
Serves: Dressing covers enough vegetables for 6
Suggested Ingredients:
Carrots, grated (coarse or fine) or cut into thin matchsticks
Beets, baked, cooled, peeled and cut into matchsticks or grated. Canned beets work as well, cut into thin matchsticks
Any colour peppers, sliced into matchsticks
Zucchini, sliced into matchsticks
Apple, either grated or sliced into matchsticks
Spinach or kale
Dressing
1/2 cup full-fat Greek yogurt
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
2 teaspoons honey
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
Almonds or other nuts, slivered or chopped, toasted, as desired (optional)
3/4 teaspoon whole caraway seeds (optional)
Method
If using, chop and toast the almonds over medium heat, stirring frequently, adjusting the heat as necessary to prevent burning. Remove from the heat as soon as the nuts are toasted and pour them out of the hot pan into a bowl to cool. Set aside.
Slice or grate the vegetables as desired.
In a medium sized bowl, combine the yogurt, mayonnaise, apple cider vinegar, honey, salt and pepper.
Add the carrots, beets, apple, and peppers to the dressing and toss to combine. Season with salt and pepper. Cover and chill until ready to serve.
Serving suggestions: Serve in a bowl, or pile the coleslaw on a bed of spinach. Sprinkle with toasted nuts (optional)
Liven up this traditional summer side dish by grating or chopping a wide range of vegetables, then uniting them with a tasty dressing, In this version, beets spiff up the carrots. Add apples to make the slaw even better. Serve it on a platter to make it look appealing. The following recipe, originally from Epicurious offers other suggestions, including kale cut into thin ribbons and adding caraway seeds to the dressing. Try cranberries instead of nuts. Change it up every time. Your guests will love it.
More slaw options: Broccoli Slaw Spicy, Creamy Coleslaw, Mango Slaw with Cashews and Mint
Time: 15 minutes
Serves: Dressing covers enough vegetables for 6
Suggested Ingredients:
Carrots, grated (coarse or fine) or cut into thin matchsticks
Beets, baked, cooled, peeled and cut into matchsticks or grated. Canned beets work as well, cut into thin matchsticks
Any colour peppers, sliced into matchsticks
Zucchini, sliced into matchsticks
Apple, either grated or sliced into matchsticks
Spinach or kale
Dressing
1/2 cup full-fat Greek yogurt
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
2 teaspoons honey
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
Almonds or other nuts, slivered or chopped, toasted, as desired (optional)
3/4 teaspoon whole caraway seeds (optional)
Method
If using, chop and toast the almonds over medium heat, stirring frequently, adjusting the heat as necessary to prevent burning. Remove from the heat as soon as the nuts are toasted and pour them out of the hot pan into a bowl to cool. Set aside.
Slice or grate the vegetables as desired.
In a medium sized bowl, combine the yogurt, mayonnaise, apple cider vinegar, honey, salt and pepper.
Add the carrots, beets, apple, and peppers to the dressing and toss to combine. Season with salt and pepper. Cover and chill until ready to serve.
Serving suggestions: Serve in a bowl, or pile the coleslaw on a bed of spinach. Sprinkle with toasted nuts (optional)