Sweet Carrot Cabbage and Beet Slaw
A delicious, crunchy and colorful salad or side dish
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 3 tablespoons maple syrup
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon dijon mustard
- 1 teaspoon poppy seeds
- 2 cups shredded Napa cabbage packed
- 1 large carrot, peeled
- 1 medium apple, peeled
- 2 medium beets, peeled
- 1/4 cup raisins
- 1/4 cup chopped pecans
- 2 tablespoons parsley, chopped
- 3 scallions, chopped or sliced lengthwise
To make the dressing, combine the olive oil, cider vinegar, maple syrup, onion powder, salt, mustard, and poppy seeds in a jar. Cover and shake well to combine. Set the dressing aside.
Place the shredded Napa cabbage in a large mixing bowl.
Using a food procesor with a grating blade, shred the carrot and apple. Add them to the mixing bowl with the cabbage.
Shred the beets in the food processor. Add them to the mixing bowl.
Add the raisins, pecans, parsley and scallions to the bowl. Pour the dressing over everything and toss well to combine.
Calories: 319kcal | Carbohydrates: 37g | Protein: 3g | Fat: 19g | Saturated Fat: 2g | Sodium: 388mg | Potassium: 645mg | Fiber: 6g | Sugar: 21g | Vitamin A: 3439IU | Vitamin C: 22mg | Calcium: 95mg | Iron: 2mg