Beet, Cabbage, and Apple Slaw

This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians.

Click here to view and print the PDF version of this recipe.

Servings: 12

Serving Size: 1/2 cup

Ingredients

4 large Fresh Red Beets, peeled and grated
4 large Green or Tart Apple (Granny Smith), grated
1 head Red Cabbage, sliced very thinly (use a mandolin if possible)
¼ cup Red Wine Vinegar
1 tablespoon Agave or other liquid sweetener (maple syrup)
2 tablespoons Dijon Mustard
½ cup Extra Virgin Olive Oil
1 bunch Italian Parsley, chopped
Salt and Pepper to Taste

Preparation

1. Place all ingredients into a large bowl and mix well.

Nutrition information

Calories: 178 Total Fat: 9.7g Saturated Fat: 1.4g Monounsaturated Fat: 6.7g Polyunsaturated Fat: 1.5g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 20.8g Fiber: 4.7g Total Sugar: 13.3g Protein: 2.1g Sodium: 108mg Vitamin A: 57μg Vitamin C: 55.5mg Calcium: 51mg Iron: 1.1mg Folate: 49μg