Beet, Cabbage, and Carrot Slaw With Caraway Seeds

Total Time
30mins
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

Directions

  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

5 5

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]

5 5

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.