Apple, Beet, and Carrot Slaw with blood Orange Vinaigrette
I “discovered” this delicious slaw while volunteering at a Washington, D.C., elementary school where the children stated that their favorite food was the “ABC salad,” which they made from ingredients in the school garden! It was so inspiring to see the children devour the vegetables with such pleasure that I became a fan, too! I even began including it in my “Culinary Medicine Made Easy” cooking classes and on as many menus as possible.
Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.
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- Prep time
- 20 min
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- Servings
- 4 Servings
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- Serving size
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1 cup
Ingredients
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medium fresh beet (peeled and shredded)
- 1
- 1
-
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medium carrots (peeled and shredded)
- 2
- 2
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large Granny Smith apple (peeled and shredded)
- 1
- 1
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chopped walnuts
- 1/4 cup
- 1/4 cup
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chopped fresh parsley, dill, of combination
- 3 tbsp
- 3 tbsp
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Juice of 1 blood orange
- 1
- 1
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salt
- 1/4 tsp
- 1/4 tsp
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black pepper
- to taste
- to taste
-
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olive oil
- 2 tbsp
- 2 tbsp
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Directions
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Place shredded beets, carrots, and apple in mixing bowl and mix to combine. Add walnuts and green herb(s) on top of mixture and set bowl aside.
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In a small bowl, whisk together blood orange juice and salt until salt is dissolved. Add 3–4 grinds of pepper, then whisk in oil. Pour dressing over salad and mix until well combined and evenly dressed. Serve salad within 1 hour of combining with herbs and dressing.