Saladsbitsofcarey
Carrot, Beet & Apple Slaw with Chevin & Toasted Hazelnuts
Something light and fresh for the warmer days ahead. Carrot, beet and apple tossed in a herb vinaigrette with goat's cheese and toasted hazelnuts. This combination is mouthwatering and ever so satiating.
👥 2 Servings⏱️ Prep & Cook: 10 min⏳ Prep: 10 min👤 Carey Erasmus📖 bitsofcarey
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
📝 Preparation Steps
1
Add the prepared carrot, beet and apple to a large bowl.
2
Place dressing ingredients into a small jar. Shake until emulsified. Season to taste.
3
Lightly toss slaw with dressing.
4
Stir in the chopped nuts and crumbled chevin.
(45 ml) olive oil3 Tbsp(15 ml) white wine vinegar1 Tbsp(5 ml) Dijon mustard1 tsp(15 ml) chopped mint2 tsp(5 ml) chopped dill1 tspchevin (crumbled)50 g
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