Tangy Beet Slaw

by Gianna Dinuzzo
Tangy Beet Slaw

Ingredients

For the slaw:
·½ head cabbage, thinly sliced
·2 small beets, stemmed
·3 carrots
·2-3 pears or apples
·½ cup pine nuts
·½cup pomegranate arils
·½ cup dried cranberries or raisins

For the dressing:
·3 tablespoons balsamic or cider vinegar
·1 tablespoon lemon juice
·2 tablespoons olive oil
·1.5 tablespoons honey
·1 tablespoon maple syrup
·1 teaspoon Dijon mustard
·salt and pepper to taste

Directions

Boil beets until fork tender, or about 30 minutes, then drain. Once cooled, peel skin with a knife or peeler. Julienne the pears/apples, carrots, and beet with a mandolin, shredding blade of a food processor, or grater. Then, combine with the cabbage. Make the dressing by whisking together all of the dressing ingredients. Toss the dressing through, along with the pomegranate arils, cranberries/raisins, and pine nuts, then serve.

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