Apple and Beets Slaw
Crisp and fresh apple and raw beets slaw with a touch of zesty lemon.
Ingredients
- 2 large beets, coarsely peeled and grated
- 2 green apples, cored, then cut into matchsticks then cut in half (you can peel if you prefer)
- ½ head red cabbage, very finely sliced
- 3 tbsp apple cider vinegar
- 2 tsp brown sugar
- 1 tbsp dijon mustard
- ¼ cup extra-virgin olive oil
- ½ cup fresh parsley, finely chopped
- 1 tsp kosher salt
- ½ tsp freshly ground black peppercorns
- 1 lemon (for zest and juice for serving)
Instructions
- Start by peeling and coarsely grating the beets and placing them into a large bowl.
- Core the apples and cut into matchsticks. You can peel them but I like the texture of the skin. Once in matchsticks, cut in half again and add to the bowl.
- Finely chop up the cabbage and add this to the ingredients in the bowl.
- With all of the other ingredients measured out, add these to the freshly chopped ingredients and stir up well.
- I suggest making it an hour in advance as it also allows the sugars to dissolve and the flavors to mix a little longer. Adding some lemon zest and lemon juice is a great way to freshen it up.
To Serve
- If used as a side dish for chops, steak or poultry. I like to start by placing the slaw side dish on the plate first; I’d put down a large helping. Then adding some lemon zest and squeeze of juice.
- When pairing it in a burger, as is and no lemon needed, it will add the perfect crunch factor to your next pulled pork burgers.
- On its own, yes that’s right, it is a side dish that can be the main dish. It is that good.