Daily Recipe: Beet and Carrot Slaw

with one comment

On this beautiful sunny morning we wanted to feature some root vegetables. These hearty veggies are colorful and their unique flavors blend together wonderfully in the slaw.

If you don’t feel like making this salad yourself, we will have some for you come lunchtime. Nothing says refreshing like a warm Panini, a side of slaw and some sunshine. All of the veggies featured in this recipe are local, a great salad in preparation for Eat, Drink Local week, happening from December 1-8.

The week starts off with the Urban Farm Bike Tour on Saturday from 9-1. In its 5th year, this self-guided bike tour is a great way to leisurely ride around town and see all of the amazing food-producing gems around Austin. There’s still time to register, so hop to it.

Urban Patchwork Neighborhood Farms will be showing off their lovely garden at in.gredients. Swing by for the raffle and some deals this Saturday.

We will be celebrating the rest of the week by featuring a Local Food Box, full of goodies from nearby farms. Stop in the store to get eggs, butter, pasta, jam and veggies! The box is $38, but if you bring your own, it’s only $35. The box is great as a gift or to share with your family.

We’ll also have some events next week showcasing local Austin food and drinks. Wednesday we will host a Keep the Pint Night with Hops and Grain and Friday we will be showing LOCAL, a documentary featuring the local food movement in Austin. Come out for all things local food next week. You can find more details of the happenings on our Facebook page.

Happy eating (and biking)!

Beet and Carrot Slaw

From My Recipes

  • 3 small beets, peeled and coarsely shredded
  • 3 large carrots, coarsely shredded
  • 1 small fennel bulb, coarsely shredded
  • 1.5 cups cabbage, coarsely shredded
  • 1 tbsp brown sugar
  • 3 tsp sesame seeds, divided
  • 3 tbsp canola oil
  • 3 tbsp fresh lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • Salt and pepper to taste

Toss first 4 ingredients in a large bowl. Whisk together brown sugar, 2 tsp sesame seeds, and next 6 ingredients in a small bowl until well blended. Add salt and pepper. Pour dressing over vegetables, and toss until well coated. Sprinkle with remaining tsp of sesame seeds.

(image by Antonis Achilleos for My Recipes)

Written by cscdavis

November 28, 2012 at 11:58 am

One Response

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  1. This recipe looks so good! Thanks for sharing.


    November 28, 2012 at 8:15 pm

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