CARLA HALL’S BEET, CARROT, AND CABBAGE SLAW WITH SPICY LEMON GINGER VINAIGRETTE
2 beets (finely julienned)
2 small carrots (finely julienned)
1/4 cabbage (thinly sliced)
2 lemons (zest and juice)
2 teaspoons snipped chives
2 tablespoons rice vinegar
4 tablespoons vegetable or canola oil
1 tablespoon honey
1/2 teaspoon chili flakes
1 ” fresh ginger (peeled and grated)
Kosher salt and freshly ground black pepper
Combine the vegetables with lemon zest and chives.
In a small bowl, whisk together remaining ingredients with lemon juice.
Season with salt and pepper.
Toss vegetables in dressing.