Apple and Beet Slaw
Crisp, fresh apple and raw beet slaw with a touch of zesty lemon.
- 2 green apples cored and peeled
- 1 large beet peeled and coarsely grated
- ½ head red cabbage finely sliced
- 1 lemon zest and juice for serving
- 3 tbsp apple cider vinegar
- 2 tsp brown sugar
- 1 tbsp dijon mustard
- ¼ cup olive oil extra virgin
- ½ cup fresh parsley finely chopped
- 1 tsp kosher salt
- ½ tsp ground black pepper freshly ground
Cut the apples into matchsticks and then in half again and add to the a bowl.
Add the cabbage and beets to the bowl with the apple.
Mix all of the dressing ingredients together and add to the bowl toss lightly to combine.
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.
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.
Calories: 156kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 461mg | Potassium: 366mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1246IU | Vitamin C: 52mg | Calcium: 52mg | Iron: 1mg