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!


Salad:
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

Dressing:
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.

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