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Beet, Cabbage, and Carrot Slaw with Caraway Seeds

This flavorful slaw is bursting with vitamin C courtesy of raw red cabbage.

  • Servings: 6

Photography: Sang An

Source: Martha Stewart Living, March 2003


  • 1 teaspoon caraway seeds
  • 2 tablespoons freshly squeezed 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)


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

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

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