Recipe information
Yield
serves 6
Ingredients
1 teaspoon caraway seeds
2 tablespoons fresh lemon juice
1 tablespoon white or yellow miso paste
1 small shallot, halved lengthwise and thinly sliced into half-moons
2 tablespoons extra-virgin olive oil
Freshly ground pepper
2 1/2 cups julienned or grated beets (about 2)
2 cups finely shredded red cabbage (1/4 medium)
1 1/2 cups julienned or grated carrots (about 3)
Preparation
Step 1
Make the dressing: In a small bowl, combine the caraway, lemon juice, miso, and shallot. Slowly whisk in the oil until emulsified. Season with pepper. Set aside.
Step 2
In a large bowl, combine the beets, cabbage, and carrots. Drizzle dressing over the vegetables, and toss until combined. Serve chilled or at room temperature.
Fit to eat recipe
Step 3
(Per serving)
Step 4
Calories: 79
Step 5
Fat: 5g
Step 6
Cholesterol: 0mg
Step 7
Carbohydrate: 8g
Step 8
Sodium: 172mg
Step 9
Protein: 2g
Step 10
Fiber: 3g
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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