Root Vegetable & Apple Slaw with Apricot Ginger Dressing

This Apple Slaw is perfect for an outdoor BBQ. Find grilling recipes here.

Serves 4

INGREDIENTS:

• 1/2 tsp sea salt, plus additional, to taste
• 1 golden beet, peeled and grated
• 3 to 4 multicolored carrots, peeled and grated
• 2 Granny Smith apples, grated
• 6 radishes, trimmed and grated
• Ground black pepper, to taste, optional

DRESSING

• 1/4 cup chopped unsweetened dried apricots
• 2 tbsp olive oil
• 1 tbsp peeled and grated ginger
• 1 tbsp minced shallot
• 2 tsp fresh lemon juice
• 11/2 tsp raw honey
• 3/4 tsp sea salt, plus additional to taste, optional

INSTRUCTIONS:

1. Prepare dressing: In a small bowl, combine all dressing ingredients. Set aside at room temperature.
2. Prepare slaw: To a small saucepan, add 1/2 tsp salt and 2 cups water; bring to a boil. Add grated beet and blanch for 30 seconds, until water returns to a boil. Drain and rinse with cold water. Dry; add to a large bowl. (NOTE: Blanching the beet helps to mellow its earthy flavor; skip this step if you prefer it raw.)
3. To bowl with beet, add carrots, apples and radishes. Add dressing and toss. Season with additional salt and pepper (if using).