Wednesday, August 11, 2010
Carrot, Cabbage, and Beet Slaw
It's August. The sun is out and the weather is only going to get warmer this weekend. This can only mean one thing: it's picnic season. Get out there people.
Here's my little contribution to your picnic. I adapted this recipe from Cherie Calbom's class and added in some beets. The result is a beautiful rainbow-colored salad that tastes just like summer. Enjoy!
3 medium carrots, grated
3 cups coarsely shredded green cabbage
3 cups coarsely shredded purple cabbage
1 beet, fined sliced into strips
1 cup minced purple onion
2 teaspoons dill weed
Juice from 1/2 lemon
1 1/2 cups vegenaise (I was pretty stringy in my batch and only added about half this amount.)
1 tablespoon agave
Mix the carrots, cabbage, beet, onion, and dill. Next make the dressing: mix the lemon, vegenaise, and agave. Add the dressing to the salad and mix. Chill until ready to serve. Top with a sprinkle of extra dill, salt, and pepper.