This cold weather vegetable salad is made with apples, beets, cabbage, and carrots. Topped off with an apple cider vinegar and mustard dressing, it's a lightened up winter coleslaw.
Course Salad
Cuisine Vegan
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 6people
Ingredients
Salad
3apples
1kohlrabi stempeeled
2carrots
3beets
½head purple cabbage
Dressing
¼cupolive oil
2tablespoonsapple cider vinegar
1teaspoonDijon mustard
½teaspoonmaple syrup or honey
Salt and pepper to taste
Instructions
Salad
Grate or julienne/slice all of the ingredients and place them in a large bowl. Cut the apples last so they don't brown before you add the dressing (local apples usually brown very quickly).
Dressing
Stir or shake all of the ingredients together until combined and pour over the salad. Mix the salad thoroughly to coat everything in the dressing and serve. It's even better the second day and keeps well in the fridge.
Notes
• Of course, the number of each type of vegetable you use is going to depend on their size. You're trying to get about equal amounts of everything, with a little more (about 1.5:1) of cabbage. • Try radishes, daikon, parsnips, rutabaga, or celery root as a substitution for any of the root vegetables in the recipe.