Apple Beet Carrot Slaw with Honey Dressing
This fresh and vibrant salad is full of flavor. While this Apple Beet Carrot Salad features fall/winter-certifiable vegetables, its color and citrus-y flavor remind me of summer. It's kind of like a cross between a slaw and a salad. It's grounding, yet light.
Servings: 4
Calories:
Ingredients
Salad
- 2 apples
- 4 carrots
- 3 beets
Dressing
- 2 Tbsp. honey
- 2 Tbsp. cider vinegar or lemon juice
- 2 Tbsp. olive oil
- 1/2 tsp. sea salt
Instructions
- Whisk all the dressing ingredients in a medium sized bowl until emulsified.
- Using a mandolin with a 1/8" (3 mm) blade (or a standard box grater), shred all the produce.
- Mix all the ingredients right before serving. You can also top the salad with some fresh herbs, such as parsley or mint.
- Store leftover slaw covered in the refrigerator for a few days, though best within the first 24-48 hours.
Notes
This recipe has been adapted from Joy McCarthy's book Joyous Health.