Root Vegetable Slaw
- 1 medium beet
- 3 large carrots
- 1 small celeriac bulb, peeled
- 1 kohlrabi bulb, peeled
- 1 tbsp caraway seeds
- 2 tbsp olive oil
- 1 tbsp rice wine vinegar
- salt and pepper, to taste
Makes: 4-6 servings
Free of: gluten and all top allergens
- Cut all vegetables to matchstick size and place in a large bowl.
- Add caraway, oil, vinegar, salt and pepper. Toss together. Serve as an appetizer or side dish.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes