Raw Beet Slaw Recipe By Diane Morgan

Ingredients

• Dressing
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely grated orange zest
• ½ teaspoon honey
• ½ teaspoon kosher salt or fine sea salt
• ⅛ teaspoon freshly ground black pepper Slaw
• ½ fennel bulb, cored and thinly sliced lengthwise
• ½ tart apple, such as Granny Smith--cored, sliced into ¼- to ⅛-inch-thick pieces, then stacked and sliced into ¼- to ⅛-inch-thick matchsticks
• 1 cup flat-leaf parsley leaves, finely chopped
• 1 medium red beet--peeled, ends trimmed, sliced into ¼- to ⅛-inch-thick pieces then stacked and sliced into ¼- to ⅛-inch-thick matchsticks

Directions

1. Make the dressing: In a small bowl, whisk together the oil, lemon juice, orange zest, honey, salt and pepper and set aside.
2. Make the slaw: In a medium bowl, toss together the fennel, apple and parsley leaves. Add two-thirds of the dressing. In a small bowl, combine the beet with the remaining dressing. Add the beet to the fennel-apple mixture and toss once or twice to combine (don't overmix; otherwise the beets will stain the fennel and apple). Serve immediately (or refrigerate up to 8 hours before serving; let the slaw sit out at room temperature for 30 minutes before serving). Calories per Serving: 130; Sodium: 250mg; Total Carbohydrate: 10g; Fiber: 3g; Fat: 10g