Thanksgiving is sneaking up on us. I’ve been seeing plenty of turkey, stuffing, and potatoes recipes flying around but not too many veggie recipes, at least the non-starchy ones. And sure, there might be a green salad on the Thanksgiving table but sometimes my palate is looking for more.
This festive slaw recipe won’t disappoint. It’s crispy, fresh, and tasty and has a practical use for eating – it’ll help wash down all the other food because it’s packed with fiber. What makes this dish special is the sweet vinaigrette and apple slices. These ingredients help bring out the natural sweetness in the carrots and beets.
I used green cabbage because it’s mild in taste and also has a subtle sweetness to it. This dish does call for some prepping but the good news is there’s no cooking! I bought the green cabbage pre-shredded and then I shredded the carrot and beets using a hand grater. To make things easier, you could buy the cabbage and carrots pre-shredded or use a food processor set to the shred option. Enjoy!