This Rainbow Crunch Slaw is as beautiful as it is delicious — a crisp, colorful mix of farm-fresh vegetables and fruit that brings a burst of texture and brightness to any table. Sweet golden and chioggia beets mingle with jicama, apple, and cabbage for a refreshing crunch, while a drizzle of poppy seed dressing ties everything together. Perfect for picnics, potlucks, or as a side to grilled meats or fish, it’s a salad that truly celebrates the season’s bounty.
INGREDIENTS:
¼ wedge red cabbage, shredded
¼ wedge white cabbage, shredded
1 golden beet, julienned
1 chioggia beet, julienned
1 stalk celery, finely chopped
1 large carrot, julienned
¼ jicama, peeled and julienned
1 cucumber, peeled, seeded, and thinly sliced
1 green apple, julienned
1 zucchini, julienned
Juice of ½ lemon
Poppy seed dressing (or dressing of your choice)
METHOD:
Wash and peel vegetables and apple as needed. Cut into uniform julienne strips or use the julienne disk of a food processor for quick prep.
In a large mixing bowl, toss together all the vegetables and the apple until evenly mixed.
Squeeze lemon juice over the mixture and toss lightly to prevent browning. Add poppy seed dressing (or your preferred dressing) and toss until well coated.
Chill for 10–15 minutes to allow flavors to blend. Serve as a bright side dish or top with grilled chicken, tofu, or shrimp for a light main course.
YIELD: Serves 6
