Raw Beet Slaw with Fennel, Tart Apple and Parsley
- For dressing, in a small bowl, whisk together the oil, lemon juice, lemon zest, honey, salt, and pepper.
- In a medium bowl, toss together the beet, fennel, apple, and parsley. Add the dressing and mix gently to coat all of the ingredients evenly. Serve immediately, or cover and refrigerate up to 8 hours. (If refrigerating, remove from refrigerator and let stand 30 minutes before serving.)
Nutrition Facts (Raw Beet Slaw with Fennel, Tart Apple and Parsley)
- Per serving:
- 127 kcal cal.,
- 10 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 7 g monounsatured fat),
- 0 mg chol.,
- 282 mg sodium,
- 9 g carb.,
- 2 g fiber,
- 5 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
hermeslunargma 166 Days Ago
This is so refreshing, crunchy and flavorful! I love it so much that I increase the amounts so that it lasts longer (it keeps beautifully in the refrigerator for days). I use 3 beets, one whole apple, one whole fennel bulb, and the juice of one whole lemon. I skip the parsley and oil. I use salt and honey to taste.
Jackie Smith 1364 Days Ago
Love this recipe. It is my favorite salad now.