Magenta Root Slaw
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.
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).