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Beet, Cabbage, and Carrot Slaw with Caraway Seeds

Recipe information

  • Yield

    serves 6

Ingredients

1 teaspoon caraway seeds
2 tablespoons fresh lemon juice
1 tablespoon white or yellow miso paste
1 small shallot, halved lengthwise and thinly sliced into half-moons
2 tablespoons extra-virgin olive oil
Freshly ground pepper
2 1/2 cups julienned or grated beets (about 2)
2 cups finely shredded red cabbage (1/4 medium)
1 1/2 cups julienned or grated carrots (about 3)

Preparation

  1. Step 1

    Make the dressing: In a small bowl, combine the caraway, lemon juice, miso, and shallot. Slowly whisk in the oil until emulsified. Season with pepper. Set aside.

    Step 2

    In a large bowl, combine the beets, cabbage, and carrots. Drizzle dressing over the vegetables, and toss until combined. Serve chilled or at room temperature.

  2. Fit to eat recipe

    Step 3

    (Per serving)

    Step 4

    Calories: 79

    Step 5

    Fat: 5g

    Step 6

    Cholesterol: 0mg

    Step 7

    Carbohydrate: 8g

    Step 8

    Sodium: 172mg

    Step 9

    Protein: 2g

    Step 10

    Fiber: 3g

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsCole SlawSlawSaladBeetRoot VegetableVegetableRed CabbageCabbageLeafy GreensCarrotSideDinnerDairy FreeNut FreeVeganVegetarianQuickEasyNo-CookCookbooks
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