½ large head of your favorite cabbage
1 large beet
3 large carrots
The juice of one lime
1 tablespoon honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
Finely chop your cabbage into small strips. Place in a large bowl. Wash your beet and peel if it’s not organic (but try to get organic because it will taste so much better, not to mention be so much better for your body). Cut off the ends. Use the largest holes of a box grater to shred the beet, being extra careful not to shred your fingers. Add the beet to the bowl with the cabbage. Shred your carrots in the same way. Mix your veggies together. Your beets will stain everything else red. This is part of the fun of it!
In a separate small bowl, whisk together lime juice, honey, rice vinegar, and soy sauce. Taste to see if you like the balance of salty to sweet to acidic. Adjust by adding more honey, vinegar, or soy sauce to your taste. Pour over the slaw and mix well.
Read about Laura Derr and Laura’s Mobile Kitchen in her interview with Hometown Pasadena in “Creative Types.”
Her blog is LaurasMobileKitchen.com.
Try Laura’s other recipes:
Gluten Free Chocolate Raisin Muffins
Savory Potato Bacon Tart
Blanched Vegetables with Garlic-Thyme Aioli
Potato Leek Beet Soup
Strawberry Port Ice Cream
Honey Wheat Flatbreads & Eggplant Walnut Dip
Simple Vibrant Summer Salad