Beet, Cabbage, and Carrot Slaw With Caraway Seeds |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I think this is from Marth Stuart Living magazine. I haven't tried it yet but it looks yummy, Ingredients:
1 teaspoon caraway seed |
2 tablespoons lemon juice |
1 tablespoon miso (white or yellow) |
1 small shallot, halved lengthwise and thinly sliced into half-moons |
2 tablespoons extra virgin olive oil |
fresh ground pepper |
2 1/2 cups grated beets |
2 cups finely shredded red cabbage (1/4 medium) |
1 1/2 cups grated carrots (about 3) |
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.
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