Magenta Root Slaw

64 ( ¼ cup) servings


¼ cup provides:

  • ¼ cup additional vegetable.

PrimeroEdge: SR110084


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

  1. Peel and chop ginger. Pulse in a food processor fitted with a steel blade until ground.
  2. Trim and peel carrots, beets and parsnips. Shred in a food processor fitted with a shredding disc, or by hand.
  3. 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).

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