Raw Beet Slaw Recipe By Diane Morgan | Tasting Table
Prep Time:
Cook Time:
Servings:
4 servings
Ingredients
- 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
- Make the dressing: In a small bowl, whisk together the oil, lemon juice, orange zest, honey, salt and pepper and set aside.
- 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