Beet, Cabbage, and Carrot Slaw with Caraway Seeds

• 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)

1. Make the dressing: In a small bowl, combine the caraway, lemon juice, miso, and shallot.
2. Slowly whisk in the oil until emulsified.
3. Season with pepper.
4. Set aside.
5. In a large bowl, combine the beets, cabbage, and carrots.
6. Drizzle dressing over the vegetables, and toss until combined.
7. Serve chilled or at room temperature.
8. (Per serving)
9. Calories: 79
10. Fat: 5g
11. Cholesterol: 0mg
12. Carbohydrate: 8g
13. Sodium: 172mg
14. Protein: 2g
15. Fiber: 3g

caraway seeds, lemon juice, white, shallot, extravirgin olive oil, freshly ground pepper, beets, red cabbage, carrots

Taken from www.epicurious.com/recipes/food/views/beet-cabbage-and-carrot-slaw-with-caraway-seeds-392323 (may not work)