Raw Beet Slaw with Fennel, Tart Apple and Parsley

Raw Beet Slaw with Fennel, Tart Apple and Parsley Enlarge Image
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3 users rated this recipe an average rating of 5.0
Makes:
4 servings
Yields:
2 cups
Start to Finish:
20 mins
Chill:
Up to 8 hrs
Total Time:
8 hrs
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Raw Beet Slaw with Fennel, Tart Apple and Parsley

Ingredients Dressing
3
tablespoons extra-virgin olive oil
1
tablespoon fresh lemon juice
1
tablespoon freshly grated lemon or orange zest
1/2
teaspoon honey
1/2
teaspoon kosher salt
1/8
teaspoon freshly ground black pepper
1
medium red beet, peeled and cut into matchsticks
1/2
fennel bulb, trimmed, halved lengthwise, cored, and cut into matchsticks
1/2
medium crisp tart apple such as Granny Smith, cored and cut into matchsticks
1/2
cup firmly packed chopped fresh flat-leaf parsley (30 g)

Directions

    Dressing
  1. For dressing, in a small bowl, whisk together the oil, lemon juice, lemon zest, honey, salt, and pepper.
  2. Slaw
  3. 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
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