Beet, Cabbage, and Carrot Slaw With Caraway Seeds

Total Time
Prep 30 mins
Cook 0 mins

I think this is from Marth Stuart Living magazine. I haven't tried it yet but it looks yummy,

Ingredients Nutrition


  1. Make dressing: In a small bowl, combine caraway, lemon juice, miso, and shallot. Slowly whisk in oil until emulsified. Season with pepper. Set aside.
  2. In a large bowl, combine beets, cabbage and carrots. Drizzle dressing over vegetables, and toss to combine.
  3. Serve chilled or at room temperature.
Most Helpful

This slaw turned out so well that I plan to include it on my Thanksgiving table this year ~ VERY, VERY TASTY, & just what my vegetarian son & DIL would enjoy! For myself, I was happy to have beets included! Thanks for posting the recipe! [Tagged, made & reviewed for one of my Vegan partners in the Vegetarian/Vegan Recipe Swap 4]

Sydney Mike November 11, 2008

All three vegis came in the harvest basket - except I used green cabbage instead of the red. Put the veggis in the food processor for very easy shredding and it was put together in a snap. Thanks for sharing this very tasty salad which we enjoyed.

ellie_ November 30, 2011