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Beet, Carrot, and Fennel Slaw

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


  • 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

How to Make It

  1. 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.