Raw Beet Slaw with Fennel, Tart Apple and Parsley

Categories: Salad- Slaw

Ingredients

• 3 Tbsp. extra-virgin olive oil
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. freshly grated orange zest
• 1/2 tsp. honey
• 1/2 tsp. fine sea salt
• 1/8 tsp. freshly ground black pepper
• 1 medium red beet, 3 to 5 ounces, peeled, cut into matchsticks (see note)
• 1/2 fennel bulb, trimmed, halved lengthwise, cored, cut into matchsticks
• 1/2 medium crisp tart apple such as Granny Smith, cored, cut into matchsticks
• 1/2 cup firmly packed chopped fresh flat-leaf parsley.

Directions

1. In a small bowl, whisk together oil, lemon juice, orange zest, honey, salt and pepper.
2. In a medium bowl, toss together beet, fennel, apple and parsley. Add dressing. Mix gently to coat ingredients evenly.
3. Serve immediately, or cover and refrigerate, until ready to serve. Remove from refrigerator 30 minutes before serving. Slaw can be made up to 8 hours in advance.

Email to a friend | Print this recipe | Back