Ingredients

2 cups shredded purple cabbage (~1/2 small cabbage)
1 cup grated beets (~1 peeled beet)
1 cup grated carrot (~1 medium carrot, choice of peeling)

1/2 recipe of maple dijon dressing (~1/4 cup)

Method

1. Using a food processor grater or box grater, grate beets and carrots.
2. Using the flat blade in a food processor or a knife, thinly slice the cabbage.
3. In a mixing bowl, combine carrots, beets, cabbage, and maple dijon dressing. Make sure everything is well coated and that the veggie shreds aren’t clumped.
4. Allow to sit in the fridge for at least 30 minutes before eating. Store in the fridge for up to 4 days.

Notes:

1. This slaw works well with both hot and cold dishes. It is fantastic as a side dish, a rice bowl topping, and in salads, but I particularly love it with barbecue.
2. Pictured, a base of quinoa and arugula is topped with the beet, cabbage, and carrot slaw, honey ginger salmon, blueberries, goat’s feta, spinach and herb hummus, and a slice of lemon to squeeze over everything.