Beet, Carrot, and Fennel Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This salad will brighten up any main course but also works on its own as a light lunch or simple supper. Prep: 20 minutes Ingredients:
3 small beets (about 1 pound), peeled and coarsely shredded |
3 large carrots (about 3/4 pound), coarsely shredded |
1 small fennel bulb, coarsely shredded |
1 1/2 cups thinly sliced napa cabbage (about 1/4 head) |
1 tablespoon brown sugar |
3 teaspoons sesame seeds, divided |
3 tablespoons peanut or canola oil |
3 tablespoons fresh lemon juice (about 1 lemon) |
2 tablespoons seasoned rice vinegar |
1 tablespoon soy sauce |
2 teaspoons sesame oil |
1 teaspoon minced fresh ginger |
salt, to taste |
freshly ground pepper, to taste |
Directions:
1. Toss first 4 ingredients in a large bowl. Whisk together brown sugar, 2 teaspoons sesame seeds, and next 6 ingredients in a small bowl until well blended. Add salt and pepper. Pour dressing over vegetables, and toss until well coated. Sprinkle with remaining teaspoon of sesame seeds.
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