Beet, Carrot, and Fennel Slaw

Beet, Carrot, and Fennel Slaw Recipe
Photo: Antonis Achilleos; Styling: Sara Neumeier
This salad will brighten up any main course but also works on its own as a light lunch or simple supper. Prep: 20 minutes
Makes 6 servings


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3 small beets (about 1 pound), peeled and coarsely shredded
3 large carrots (about 3/4 pound), coarsely shredded
1 small fennel bulb, coarsely shredded
1 1/2 cups thinly sliced napa cabbage (about 1/4 head)
1 tablespoon brown sugar
3 teaspoons sesame seeds, divided
3 tablespoons peanut or canola oil
3 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon minced fresh ginger
Salt, to taste
Freshly ground pepper, to taste


Toss first 4 ingredients in a large bowl. Whisk together brown sugar, 2 teaspoons sesame seeds, and next 6 ingredients in a small bowl until well blended. Add salt and pepper. Pour dressing over vegetables, and toss until well coated. Sprinkle with remaining teaspoon of sesame seeds.

Created date

March 2007