Beet, Carrot, and Apple Slaw with Cumin Coriander Vinaigrette
We served this easy slaw at our 2015 Pumpkin Festival to rave review. It comes together quickly and makes a bright, sweet addition to any cold-weather meal. Serve it with mashed cauliflower puree and a green salad for a nourishing vegetarian dinner.
- 3 medium carrots
- 1 medium beet
- 2 medium apples such as Cortland or Jonagold
- 1/4 cup lemon juice freshly squeezed
- 2 Tbsp ginger juice
- 1/2 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 Tbsp olive oil
Dressing: To make ginger juice, peel about 8 oz. of ginger and grate it on a box grater. Squeeze in your hands over a bowl to release the juice. Add lemon juice, salt, cumin, coriander, and whisk together. Whisk in the olive oil, then season to taste.
Slaw: Peel the beet, then cut off the top and bottom. Scrub the carrots and cut off the top and bottom. Quarter the apples and cut out the seeds and stems (don’t peel). Using a box grater or a Cuisinart, grate the carrots, beets, and apples (the mixture will turn red from the beets). Dress the slaw, but not so heavily that you can’t taste the vegetables. Serve.
**The carrots and beets can be prepared and dressed ahead of time and kept in the refrigerator, and then the apples added when you are ready to serve.