Ingredients

2 cups shredded cabbage (~1/2 small cabbage)
1 cup grated golden beets (~1-2 peeled beets)
1 cup grated yellow carrots (~2-3 carrots, choice of peeling)

1 tbsp olive oil
1 tbsp smooth dijon mustard
1 tbsp honey (or pure maple syrup)
1/2 tbsp apple cider vinegar
1/4 tsp turmeric powder
pinch of salt

Method

1. Using a food processor grater or box grater, grate golden beets and yellow carrots.
2. Using the flat blade in a food processor or a knife, thinly slice the cabbage.
3. In a mixing bowl, combine grated carrots, grated beets, shredded cabbage, and remaining dressing ingredients. 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, in salads, in sandwiches, and with barbecue, but I particularly love it in a macro bowl.
2. Pictured, a base of quinoa and baby greens is topped with the golden slaw, pea sprouts, pickled red onions, crispy cajun shrimp, and green onions. I used some of the extra dressing in the slaw container to season the entire bowl.