Farm Camp Beet, Carrot and Cabbage Slaw with Lemon Garlic Dressing
Parents and kids alike enjoyed this seasonal dish at this year's Farm Camp Open House.
2 beets, shredded
2 small carrots, shredded
1/4 cabbage, thinly sliced
2 lemons, zest and juice
2 Tablespoons rice vinegar
4 Tablespoons vegetable or canola oil
1 Tablespoon honey
2 cloves garlic, peeled and grated
Salt and pepper to taste
Combine the vegetables with lemon zest.
In a small bowl, whisk together remaining ingredients with lemon juice.
Season with salt and pepper to taste.