RAINBOW SLAW WITH APPLE CIDER VINAIGRETTE
Rainbow Slaw Arrange radishes, carrots, fennel, apple, red beet, golden beet, onion and cabbage in separate piles on large platter or toss together in large bowl to combine.
Apple Cider Vinaigrette In small glass measuring cup, whisk together vinegar, orange zest, orange juice, mustard, honey, salt and pepper. Drizzle over slaw.
Garnish Sprinkle with parsley and fennel fronds. Serve immediately.
PER EACH OF 6 SERVINGS
about 58 cal, 1 g pro, 0 g total fat (0 g sat. fat), 14 g carb (3 g dietary fibre, 7 g sugar), 0 mg chol, 142 mg sodium, 410 mg potassium. % RDI: 4% calcium, 6% iron, 76% vit A, 28% vit C, 13% folate.
MAKES 4 TO 6 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 30 MINUTES
TEST KITCHEN TIP
Use a mandoline to make quick work of thinly slicing all the veg.