For the slaw:
·½ head cabbage, thinly sliced
·2 small beets, stemmed
·3 carrots
·2-3 pears or apples
·½ cup pine nuts
·½cup pomegranate arils
·½ cup dried cranberries or raisins
For the dressing:
·3 tablespoons balsamic or cider vinegar
·1 tablespoon lemon juice
·2 tablespoons olive oil
·1.5 tablespoons honey
·1 tablespoon maple syrup
·1 teaspoon Dijon mustard
·salt and pepper to taste
Boil beets until fork tender, or about 30 minutes, then drain. Once cooled, peel skin with a knife or peeler. Julienne the pears/apples, carrots, and beet with a mandolin, shredding blade of a food processor, or grater. Then, combine with the cabbage. Make the dressing by whisking together all of the dressing ingredients. Toss the dressing through, along with the pomegranate arils, cranberries/raisins, and pine nuts, then serve.
We enjoyed superb extremely fresh salads and vegetables last year in our weekly box. The box contained a good and varied selection and it is so good to know that it was picked that morning.
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
