Carrot and Beet Coleslaw

 



2 cups shredded green cabbage

2 carrots, peeled

1 Granny Smith apple, cored

2–3 beets, peeled

¼ cup raisins

¼ cup chopped pecans

4 green onions, chopped



Dressing:

¾ cup mayonnaise

1 tablespoon maple syrup

1 tablespoon lemon juice

2 tablespoons apple cider vinegar

¼ teaspoon each salt and pepper


In a mixing bowl, combine mayonnaise, maple syrup, lemon juice, apple cider vinegar, salt and pepper.  Whisk to combine.  Refrigerate while making the slaw.


Place shredded cabbage in a large bowl.


Using a food processor with a grating blade, shred the carrots and apples. Add them to the mixing bowl with the cabbage.


Shred the beets in the food processor and add them to the mixing bowl.


Top the slaw with the raisins, pecans and green onions.  Pour the desired amount of dressing over the slaw.  Toss to combine.  Refrigerate for 1 hour.  Serve.



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