Total time: 20 minutes | Serves 12 to 14
Note: A food processor makes quick work of this slaw.
- 1 1/2 pounds carrots, peeled, cut into 2 1/2-inch lengths
- 2 beets (about 1/2 pound), peeled, cut into pieces to fit feed tube
- 1/4 cup oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- Freshly ground pepper
Step 1Using the shredder attachment of the food processor, fill the feed tube with the carrots stacked horizontally and process to make long shreds. Transfer the carrots to a large bowl. Shred the beets and add to the bowl. Combine the oil, balsamic vinegar, red wine vinegar, honey, cinnamon, salt and pepper to taste in a small dish. Pour over the vegetables. Toss well. Taste; adjust seasoning.
Each of 14 servings:
67 calories; 112 mg sodium; 0 cholesterol; 4 grams fat; 0 saturated fat; 8 grams carbohydrates; 1 gram protein; 1.79 grams fiber.
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