Magenta Root Slaw
Makes 35 Servings

Magenta Root Slaw

Root vegetables are super colorful and healthy. Try making this recipe with the kids! This slaw can be a delicious side dish or garnish for sandwiches.

Prep Time: 15 minutes


  • 2 oz fresh ginger
  • 2 lbs 6 oz carrots
  • 2 lbs 4 oz beets
  • 2 lbs 4 oz parsnips
  • 3/4 cup honey
  • 9 Tablespoons lemon juice
  • 1 teaspoon kosher salt
Serving Size: 1/4 cup
Total Fat0.1 g
Saturated Fat0.02 g
Cholesterol0 mg
Sodium45 mg
Total Carbohydrate8.9 g
Dietary Fiber2 g
Total Sugars2 g
Added Sugars included0 g
Protein<1 g


  1. Peel & chop ginger.
  2. Pulse in food processor fitted with a steel blade until ground.
  3. Trim & peel carrots, beets, and parsnips.
  4. Shred in food processor fitted with shredding disk or by hand.
  5. Whisk together honey, lemon juice, and salt in a large bowl.
  6. Add the shredded vegetables and toss to combine.

Source: Massachusetts Farm to School 

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