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Vibrant Winter Slaw with Citrus Vinaigrette

Sue Moran
  • 20 minutes
  • Serves 10

INGREDIENTS

slaw

1

loosely packed cup of shredded red beets

1

loosely packed cup of shredded golden beets

1

loosely packed cup of shredded Chioggia (pink) beets

1

loosely packed cup of shredded fennel

1/2

loosely packed cup of shredded kohlrabi

1

loosely packed cup of shredded carrots

1

loosely packed cup of shredded kale

1

loosely packed cup of shredded red cabbage

1

loosely packed cup of shredded green cabbage (Savoy or Napa)

1/4 tsp

mustard seed

1/4 tsp

fennel seed

1/4 tsp

caraway seed

1/4 tsp

celery seed

dressing

1/4 cup

fresh squeezed orange or tangerine juice

1 tbsp

olive oil

2 tbsp

Orange Blossom Vinegar (or other mild white vinegar like Champagne)

1 tsp

creamy Dijon mustard

salt

red pepper flakes (optional)