Dressing:

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey 
  • 3 tablespoons extra-virgin olive oil 
  • 1 teaspoon whole celery seed (optional)
  • 1/2 teaspoon kosher salt 
  • 1/2 teaspoon freshly ground black pepper 

Slaw:

  • 2 carrots, shredded
  • 2 parsnips, shredded
  • 1 cup finely chopped kale
  • 2 cups shredded purple cabbage
  • 1 large apple, sliced thin
  • 1 large golden beet, shredded

Steps:

  1. Shred cabbage, carrots, parsnips, and beet on a box grater (careful of your fingers!) and place in a large mixing bowl. 
  2. Remove stems from kale and slice into thin ribbons. Add to bowl.
  3. Slice the apple into thin half slices. Add to bowl.
  4. Combine dressing ingredients in a jar with a lid and shake to mix.
  5. Add dressing to the bowl and stir to combine.