Sweet Carrot Cabbage and Beet Slaw
A delicious, crunchy and colorful salad or side dish
Print
Pin
Servings: 4
Calories: 319kcal
Ingredients
Dressing
- 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
Slaw
- 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
Instructions
- 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.
- Serve immediately.
Nutrition
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
If you print this recipe, you can scan the QR code below to see updates and tips or leave a comment.
