Sides
Rainbow Vegetable and Apple Slaw
Yield: about 4 cups
Rainbow Vegetable and Apple Slaw
Yield: about 4 cups
This slaw is so versatile. As a topping, it adds a nice sharpness to the Chicken Burger, but it also works well as a complement to the Falafel.
Nutritional information per serving (½ cup):Calories 27 (5% from fat)
carb. 8g
pro. 0g
fat 0g
sat. fat 0g
chol. 0mg
sod. 171mg
calc. 13mg
fiber 1g
carb. 8g
pro. 0g
fat 0g
sat. fat 0g
chol. 0mg
sod. 171mg
calc. 13mg
fiber 1g
Ingredients
- ¼cup packed Italian parsley
- 1shallot, trimmed and peeled
- 2radishes, trimmed
- 1carrot, trimmed and peeled
- 1parsnip, trimmed and peeled
- 1small Granny Smith apple, peeled,
- cored and halved
- 1small beet, red or golden,
- trimmed and peeled
- ¼cup cider vinegar
- ⅓cup water
- 1teaspoon kosher salt
- ¼teaspoon freshly ground black pepper
- 1teaspoon granulated sugar
- 1teaspoon Dijon mustard
Preparation
- 1. Insert the chopping blade into the work bowl of the food processor. Add the parsley and pulse until finely chopped.
- 2. Remove the chopping blade and replace with the fine slicing disc. Slice the shallot.
- 3. Replace with the medium shredding disc and shred the remaining vegetables and apple, except for the beet. Transfer all of the chopped/sliced/shredded ingredients to large mixing bowl. Shred the beet and transfer to a separate small mixing bowl.
- 4. Combine the vinegar, water, salt, pepper, sugar, and Dijon and stir until completely combined.Pour a small amount over the beet and the remaining over the other vegetables/apple. Allow to rest in the refrigerator for a minimum of 30 minutes, but no more than 2 hours.
- 5. Once sufficiently chilled, strain both mixtures. Combine immediately before serving. Taste and adjust seasoning as desired.
