Carrot, Yellow Beet, and Apple Slaw with Caraway Seed Dressing

Name: Carrot, Yellow Beet, and Apple Slaw with Caraway Seed Dressing
Yield: 4 servings
Ingredients: 1 6 medium multicolored carrots (about 10 ounces), peeled; 1 4 small golden beets (about 8 ounces), peeled; 1 1 Fuji apple; 1 1/2 cup full-fat Greek yogurt; 1 1/4 cup mayonnaise; 1 2 tablespoons apple cider vinegar; 1 2 teaspoons honey; 1 3/4 teaspoon whole caraway seeds; 1 1 teaspoon kosher salt, plus more to taste; 1 1/2 teaspoon freshly ground black pepper, plus more to taste; 1 5 leaves Tuscan kale; 1 thick stems removed; 1 thinly sliced crosswise

From the kitchen of Carly

Bright shredded carrots, golden beets, and crisp apple get tossed with a creamy yogurt dressing spiked with caraway seeds and apple cider vinegar. It's tangy, slightly sweet, and the kind of slaw that actually tastes better the next day.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 medium multicolored carrots (about 10 ounces), peeled
14 small golden beets (about 8 ounces), peeled
11 Fuji apple
11/2 cup full-fat Greek yogurt
11/4 cup mayonnaise
12 tablespoons apple cider vinegar
12 teaspoons honey
13/4 teaspoon whole caraway seeds
11 teaspoon kosher salt, plus more to taste
11/2 teaspoon freshly ground black pepper, plus more to taste
15 leaves Tuscan kale
1thick stems removed
1thinly sliced crosswise

Instructions

Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate carrots, beets, and apple into a large bowl.
Whisk yogurt, mayonnaise, vinegar, honey, caraway seeds, 1 tsp. salt, and 1/2 tsp. pepper in another large bowl until smooth.
Add carrots, beets, apple, and kale and toss to combine. Season with salt and pepper. Cover and chill until ready to serve.
Slaw can be made and chilled for up to 8 hours.