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Apple, Beet, and Carrot Slaw with blood Orange Vinaigrette
20 min prep time
4servings
Recipe by
Amy Riolo
Source
The Mediterranean Diabetes Cookbook, 2nd Edition
Photo by
Renee Comet
How to Make Apple, Beet, and Carrot Slaw with blood Orange Vinaigrette
I “discovered” this delicious slaw while volunteering at a Washington, D.C., elementary school where the children stated that their favorite food was the “ABC salad,” which they made from ingredients in the school garden! It was so inspiring to see the children devour the vegetables with such pleasure that I became a fan, too! I even began including it in my “Culinary Medicine Made Easy” cooking classes and on as many menus as possible.
Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.
20 min prep time
4servings
1 cup
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Step-By-Step Instructions:
- Place shredded beets, carrots, and apple in mixing bowl and mix to combine. Add walnuts and green herb(s) on top of mixture and set bowl aside.
- In a small bowl, whisk together blood orange juice and salt until salt is dissolved. Add 3–4 grinds of pepper, then whisk in oil. Pour dressing over salad and mix until well combined and evenly dressed. Serve salad within 1 hour of combining with herbs and dressing.
Nutrition facts
4 Servings
-
Serving Size
1 cup
- Amount per serving Calories 170
-
Total Fat
12g
- Saturated Fat 1.4g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 170mg
-
Total Carbohydrate
15g
- Dietary Fiber 3g
- Total Sugars 11g
- Added Sugars 0g
- Protein 2g
- Potassium 300mg
- Phosphorous 55mg
Ingredients
medium fresh beet (peeled and shredded)
1
medium carrots (peeled and shredded)
2
large Granny Smith apple (peeled and shredded)
1
chopped walnuts
1/4 cup
chopped fresh parsley, dill, of combination
3 tbsp
Juice of 1 blood orange
1
salt
1/4 tsp
black pepper
to taste
olive oil
2 tbsp
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