Magenta Root Slaw

Source: New School Cuisine Cookbook pg. 42

Serving size: 1/4 cup

Servings per recipe: 8

Root slaw is a delicious side dish and a great way to get in your vitamins and minerals for the day!


  • 0.5 oz. Fresh ginger
  • 4.75 oz. Carrots (about 3 carrots)
  • 4.5 oz. Beets (about 2 beets)
  • 4.5 oz. Parsnips (about 2 parsnips)
  • 1 ½ tablespoon Honey
  • 1 tablespoon Lemon juice
  • A pinch kosher salt


cutting mats sharp knife measuring spoons food processor peeler whisk large bowl


  1. Peel and chop ginger. Pulse in a food processor fitted with a steel blade until ground.
  2. Trim and peel carots, beets and parsnips. Shred in a food processor fitted with a shredding disk or by hand with a mandolin or the slicing side of a cheese grater
  3. Whisk together honey, lemon juice and salt in a large bowl. Add the shredded vegetables and toss to combine.

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