Magenta Root Slaw
64 ( ¼ cup) servings
Crediting:
¼ cup provides:
- ¼ cup additional vegetable.
PrimeroEdge: SR110084
Ingredients
Magenta Root Salad
| 2 oz Fresh ginger |
| 2 lb 6 oz Carrots |
| 2 lb 4 oz Beets |
| 2 lb 4 oz Parsnips |
| ¾ cup Honey |
| 9 Tblsp Lemon juice (fresh or bottled) |
| 1 tsp Kosher salt |
Magenta Root Slaw Directions
- Peel and chop ginger. Pulse in a food processor fitted with a steel blade until ground.
- Trim and peel carrots, beets and parsnips. Shred in a food processor fitted with a shredding disc, or by hand.
- Whisk together honey, lemon juice and salt in a large bowl. Add the shredded vegetables and toss to combine.
Notes
Source: New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks (Vermont Agency of Education, Vermont Feed, School Nutrition Association of Vermont).
