Beet, Carrot, and Fennel Slaw

Name: Beet, Carrot, and Fennel Slaw
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams small beets (about , peeled and coarsely shredded; 1 Tbsp brown sugar; 3 Tbsps peanut or canola oil; 340 grams large carrots (about , coarsely shredded; 1 small fennel bulb, coarsely shredded; 1 teaspoon minced fresh ginger; 3 Tbsps fresh lemon juice (about 1 lemon); 355 milliliters thinly sliced napa cabbage (about 1/4 head); 6 servings Freshly ground pepper, to taste; 6 servings Salt, to taste; 2 Tbsps seasoned rice vinegar; 2 teaspoons sesame oil; 3 teaspoons sesame seeds, divided; 1 Tbsp soy sauce

Beet, Carrot, and Fennel Slaw is a gluten free and vegan side dish. This recipe serves 6. This recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 161 calories, 3g of protein, and 9g of fat. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up salt, fennel bulb, pepper, and a few other things to make it today.