Food Service version
Yield
100 1/4 cup servings
Ingredients
2 lbs. beets (we recommend Chioggia or Golden)
1 1/2 lbs. cabbage
1 1/2 lbs. carrots
1 cup sunflower seeds
4 apples, cubed (optional)
1/4 cup fresh-squeezed lemon juice
1 1/2 lbs. cabbage
1 1/2 lbs. carrots
1 cup sunflower seeds
4 apples, cubed (optional)
1/4 cup fresh-squeezed lemon juice
Dressing Ingredients
1 cup olive oil
5 Tbsp. cider vinegar
3 Tbsp. honey
2 1/2 tsp. fresh grated ginger or 1 tsp. ground ginger
2 1/2 tsp. dijon mustard
1 1/4 tsp. garlic, minced
Salt and pepper, to taste
5 Tbsp. cider vinegar
3 Tbsp. honey
2 1/2 tsp. fresh grated ginger or 1 tsp. ground ginger
2 1/2 tsp. dijon mustard
1 1/4 tsp. garlic, minced
Salt and pepper, to taste
Directions
1. Clean and grate vegetables, keeping beets separate. There is no need to peel, just scrub your vegetables well! To save time, you can shred vegetables using a food processor.
2. Mix together dressing ingredients.
3. Add dressing to vegetables, mixing in beets last.
4. Let sit one hour before serving.
2. Mix together dressing ingredients.
3. Add dressing to vegetables, mixing in beets last.
4. Let sit one hour before serving.
Home Version
Yield
4-6 servings
Ingredients
2 beets
2 carrots
1 cup shredded cabbage
2 carrots
1 cup shredded cabbage
Dressing Ingredients
6 Tbsp. olive oil
2 Tbsp. cider vinegar
2 tsp. honey
1 tsp. fresh grated ginger or 1/3 tsp. dried ginger
1tsp. dijon mustard
1/2 tsp. garlic, minced
Salt and pepper, to taste
2 Tbsp. cider vinegar
2 tsp. honey
1 tsp. fresh grated ginger or 1/3 tsp. dried ginger
1tsp. dijon mustard
1/2 tsp. garlic, minced
Salt and pepper, to taste
Directions
1. Clean and grate vegetables, keeping beets separate. No need to peel, just scrub your vegetables well! To save time, you can shred vegetables with a food processor.
2. Mix together dressing ingredients.
3. Add dressing to vegetables, mixing in beets last.
4. Let sit for one hour before serving.
Source: VT FEED "A Guide for Using Local Foods in Schools," edited by GMFTS
2. Mix together dressing ingredients.
3. Add dressing to vegetables, mixing in beets last.
4. Let sit for one hour before serving.
Source: VT FEED "A Guide for Using Local Foods in Schools," edited by GMFTS