Carrot, Yellow Beet, and Apple Slaw with Caraway Seed Dressing
A fresh and colorful slaw combining shredded carrots, golden beets, and Fuji apple, tossed with a creamy caraway-spiced dressing made from Greek yogurt and mayonnaise. The addition of Tuscan kale adds extra nutrients and a pleasant crunch.
6 servings
20 min
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Ingredients
- •6 medium multicolored carrots
- •4 small golden beets
- •1 whole Fuji apple
- •½ cup full-fat Greek yogurt
- •¼ cup mayonnaise
- •2 tablespoons apple cider vinegar
- •2 teaspoons honey
- •¾ teaspoon whole caraway seeds
- •1 teaspoon kosher salt
- •½ teaspoon freshly ground black pepper
- •5 leaves Tuscan kale
- •thick stems removed
- •thinly sliced crosswise
Cooking Instructions
- 1.
Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate carrots, beets, and apple into a large bowl.
10 min
- 2.
Whisk yogurt, mayonnaise, vinegar, honey, caraway seeds, 1 tsp. salt, and 1/2 tsp. pepper in another large bowl until smooth.
5 min
- 3.
Add carrots, beets, apple, and kale and toss to combine. Season with salt and pepper. Cover and chill until ready to serve.
5 min
- 4.
Slaw can be made and chilled for up to 8 hours.
