Fall Veggie Slaw
Created by Susan ChasenThe Organic Teaching Kitchen
TheOrganicTeachingKitchen.com
Course: Side Dishes
Diet: Vegetarian
Season(s): Fall
Ingredients
- Assorted root vegetables: cabbage, carrots, beets, broccoli stems, parsnips; shredded
- 1 Bosc Pear or Apple, shredded
- 1 tablespoon Dijon Mustard
- 1/4 cup Apple Cider Vinegar
- 1/3 cup Extra Virgin Olive Oil
- Juice of 1 lemon
- 2 tablespoons Raw honey
Instructions
Place shredded veggies in a large bowl. Whisk together all remaining ingredients and pour over the slaw. Allow to sit for a minimum of 30 minutes.
Serving suggestions: Toss in your favorite nuts, add finely chopped parsley
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