Low-Carb Bright Roots Slaw

Step 1

Grate the cabbage, either in the food processor or with a mandoline or box grater, or finely sliver it with a large knife. Peel the beet and carrot and grate them too.

Step 2

Toss the vegetables with the salt and let them sit while you make the dressing.

Step 3

Make the dressing: Whisk together the mayonnaise, vinegar, celery seeds, and black pepper.

Step 4

Stir the dressing and the parsley into the vegetables. Taste for salt and serve right away, or chill for an hour or two or up to 2 days. (If the vegetables give up a lot of liquid while they’re sitting, simply drain it off a bit and re-season with salt and vinegar.)

Step 5

Grate the cabbage, either in the food processor or with a mandoline or box grater, or finely sliver it with a large knife. Peel the beet and carrot and grate them too.

Step 6

Toss the vegetables with the salt and let them sit while you make the dressing.

Step 7

Make the dressing: Whisk together the mayonnaise, vinegar, celery seeds, and black pepper.

Step 8

Stir the dressing and the parsley into the vegetables. Taste for salt and serve right away, or chill for an hour or two or up to 2 days. (If the vegetables give up a lot of liquid while they’re sitting, simply drain it off a bit and re-season with salt and vinegar.)

Step 9

Photo credit: Catherine Newman