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RECIPE
11 INGREDIENTS12 STEPS15MIN

Beet and Carrot Slaw with Dill Dijon Dressing

4.0
1 Ratings

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Wok and Gong

Wok and Gong is about inspiring all humans to live their life with enthusiasm, humor and attitude through experiencing the JOY of eating and cooking, Debbie Wong style
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Good lookin', good tastin' and good for you.
15MIN
Total Time

Wok and Gong

Wok and Gong is about inspiring all humans to live their life with enthusiasm, humor and attitude through experiencing the JOY of eating and cooking, Debbie Wong style
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1/2 head
Green Cabbage
1
Onion
1 cup
Feta Cheese
2 Tbsp
Dijon Mustard
1/4 cup
Extra-Virgin Olive Oil
to taste
or Cilantro
1 clove
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
309
FAT
22.2 g
PROTEIN
7.8 g
CARBS
20.6 g

Cooking Instructions

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Step 1
Grate the Beet (1) and Carrot (5).
Step 2
Slice the Onion (1) very thin.
Step 3
Thinly slice the Green Cabbage (1/2 head).
Step 4
To make the dressing, grate the Garlic (1 clove) into a small bowl.
Step 5
Add Dijon Mustard (2 tablespoon) and Apple Cider Vinegar (1/2 cup). Season with Salt and Pepper (to taste).
Step 6
Chop up the Fresh Dill (to taste) and add to the dressing mixture.
Step 7
Mix dressing ingredients well.
Step 8
To create an emulsification, place a towel underneath the bowl. While whisking, pour Extra-Virgin Olive Oil (4 tablespoon) in a steady stream until it becomes a creamy dressing.
Step 9
Pour dressing over grated ingredients.
Step 10
Mix salad with your hands until all ingredients are combined well.
Step 11
Plate salad onto serving plates and top with crumbled Feta Cheese (1 cup).
Step 12
Enjoy!

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Nutrition Per Serving
Calories
309
% Daily Value*
Fat
22.2 g
28%
Saturated Fat
7.0 g
35%
Trans Fat
0.0 g
--
Cholesterol
33.4 mg
11%
Carbohydrates
20.6 g
7%
Fiber
5.1 g
18%
Sugars
9.1 g
--
Protein
7.8 g
16%
Sodium
608.8 mg
26%
Vitamin D
0.2 µg
1%
Calcium
250.4 mg
19%
Iron
1.1 mg
6%
Potassium
524.9 mg
11%
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