Photo by Chelsea Kyle, food styling by Michelle Gatton, prop styling by Alyssa Pagano
Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.
Recipe information
Total Time
20 minutes, plus chilling time
Yield
4 cups
Ingredients
6 medium multicolored carrots (about 10 ounces), peeled
4 small golden beets (about 8 ounces), peeled
1 Fuji apple
1/2 cup full-fat Greek yogurt
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
2 teaspoons honey
3/4 teaspoon whole caraway seeds
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
5 leaves Tuscan kale, thick stems removed, thinly sliced crosswise
Preparation
Step 1
Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate carrots, beets, and apple into a large bowl.
Step 2
Whisk yogurt, mayonnaise, vinegar, honey, caraway seeds, 1 tsp. salt, and 1/2 tsp. pepper in another large bowl until smooth.
Step 3
Add carrots, beets, apple, and kale and toss to combine. Season with salt and pepper. Cover and chill until ready to serve.
Do Ahead
Step 4
Slaw can be made and chilled for up to 8 hours.
Recipe notes
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