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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.
20 min prep time
4servings
1 cup
Print Recipe >
Step-By-Step Instructions:
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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.
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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
- % Daily value*
-
Total Fat
12g
15%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 190mg 8%
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Total Carbohydrate
15g
5%
- Dietary Fiber 3g 11%
- Total Sugars 9g
- Added Sugars 0g 0%
- Protein 2g
- Potassium 290mg 6%
Ingredients
beets (fresh, peeled and shredded)
1 med
carrots (peeled and shredded)
2 med
Granny Smith or other tart apple (peeled and shredded)
1 large
walnuts (chopped)
1/4 cup
chopped fresh parsley, dill, of combination
3 tbsp
Juice of 1 blood orange
1/4 cup
salt
1/4 tsp
black pepper
1/4 tsp
olive oil
2 tbsp
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