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Beet, Cabbage, and Carrot Slaw with Caraway Seeds

Per serving: 79 calories, 5 g fat, 0 mg cholesterol, 8 g carbs, 172 mg sodium, 2 g protein, 3 g fiber

  • servings: 6
Photography: Sang An

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Ingredients

  • 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)

Directions

  1. Step 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. Step 2

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

Source
Martha Stewart Living, March 2003

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