This fresh and vibrant salad is full of flavor. While this Apple Beet Carrot Salad features fall/winter-certifiable vegetables, its color and citrus-y flavor remind me of summer. It's kind of like a cross between a slaw and a salad. It's grounding, yet light.
Whisk all the dressing ingredients in a medium sized bowl until emulsified.
Using a mandolin with a 1/8" (3 mm) blade (or a standard box grater), shred all the produce.
Store leftover slaw covered in the refrigerator for a few days, though best within the first 24-48 hours.
This recipe has been adapted from Joy McCarthy's book Joyous Health.