Beet and Apple Slaw


1 medium beet (about 12 ounces), trimmed, peeled and cut into chunks

2 medium Granny Smith apples (about 1 pound), cored and cut into chunks

1/2 head green cabbage (about 12 ounces), cored

3 tablespoons champagne vinegar

1 tablespoon agave syrup

1 tablespoon Dijon-style mustard

1/4 teaspoon salt

1/4 cup extra-virgin olive oil

Leaves from 10 stems flat-leaf parsley


  1. Use a box grater or a food processor to coarsely shred the chunks of beet and apples, transferring them to a large stainless-steel mixing bowl as you work.
  2. Thinly slice the cabbage; the yield should be 2 packed cups. Add it to the bowl.
  3. Whisk together the vinegar, agave syrup, mustard and salt. Whisk in the oil to form an emulsified dressing.

Pour the dressing over the beet-cabbage mixture and toss to coat thoroughly. Transfer the salad to a serving bowl and sprinkle the parsley over it all. Cover and refrigerate for up to two days. Serve chilled.


Adapted from The Washington Post

1 Comment

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