Ingredients

The following ingredients have 10 Servings
  • 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
  • 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
  • pinch of salt
  • pinch red pepper flakes, optional

Instruction

  • Make the dressing first. I like to put all the ingredients in a mason jar, screw the lid on tight, and shake shake SHAKE! The shaking will emulsify the dressing, making it creamy. Once emulsified, it shouldn't separate into oil and vinegar. Taste to adjust any of the ingredients to your liking.
  • Toss the shredded veggies and seeds together in a large bowl and add enough dressing to moisten. You can refrigerate the slaw several hours before serving if you'd like. Season with salt and pepper and add more dressing to taste just before serving.