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Magenta Root Slaw

Serving: 1/4 cup

Ingredients

  • 2 oz of fresh ginger
  • 2 lbs 6 oz of carrots
  • 2 lbs 4 oz of beets
  • 2 lbs 4 oz of parsnips
  • 3/4 cup of honey
  • 9 TB of lemon juice
  • 1 tsp of kosher salt

Steps

  1. Peel & chop ginger. Pulse in food processor fitted with a steel blade until ground.
  2. Trim & peel carrots, beets, and parsnips. Shred in food processor fitted with shredding disk or by hand.
  3. Whisk together honey, lemon juice, and salt in a large bowl. Add the shredded vegetables and toss to combine.


Nutritional Information

  • calories: 36 kcal
  • protein: 0.52 g
  • carbohydrate: 8.9 g
  • total fat: 0.1 g
  • saturated fat: 0.02 g
  • cholesterol: 0 mg
  • vitamin A: 2833.36 IU
  • vitamin C: 5.04 mg
  • iron: 0.25 mg
  • calcium: 19.47 mg
  • sodium: 45.28 mg
  • dietary fiber: 1.56 g

Sourced from: New School Cuisine



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