Ingredients
1 teaspoon caraway seeds
2 tablespoons freshly squeezed lemon juice
1 tablespoon white or yellow miso paste
1 small shallot, halved lengthwise and thinly sliced into half-moons
2 tablespoons extra-virgin olive oil
Freshly ground pepper
2 1/2 cups grated beets ( about 2)
1 1/2 cups grated carrots ( about 3)
Preparation
Make dressing: In a small bowl, combine caraway, lemon juice, miso, and shallot. Slowly shisk in oil until emulsified. Season with pepper. Set aside.
In a large bowl, combine beets, cabbage, and carrots. Drissle dressing over vegetables, and toss until combined.
Serve chilled or at room temoerature.
Serving: 6
