Carrot, Yellow Beet, and Apple Slaw with Caraway Seed Dressing

Ingredients for Carrot, Yellow Beet, and Apple Slaw with Caraway Seed Dressing

• 6 medium multicolored carrots (about 275g ), peeled

• 4 small golden beets (about 230g ), peeled

• 1 Fuji apple

• 120ml full-fat Greek yoghurt

• 60ml mayonnaise

• 2 tablespoons apple cider vinegar

• 2 teaspoons honey

• 3/4 teaspoons whole caraway seeds

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoons freshly ground black pepper, plus more to taste

• 5 leaves Tuscan kale, thick stems removed, thinly sliced crosswise

Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate carrots, beets, and apple into a large bowl.

Whisk yoghurt, mayonnaise, vinegar, honey, caraway seeds, 1 teaspoon salt, and 1/2 teaspoons pepper in another large bowl until smooth.

Add carrots, beets, apple, and kale and toss to combine. Season with salt and pepper. Cover and chill until ready to serve.

Slaw can be made and chilled for up to 8 hours.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.