Beet, Carrot, and Fennel Slaw

This salad will brighten up any main course but also works on its own as a light lunch or simple supper. Prep: 20 minutes

Yield: Makes 6 servings

Ingredients

• 3  small beets (about 1 pound), peeled and coarsely shredded
• 3  large carrots (about 3/4 pound), coarsely shredded
• 1  small fennel bulb, coarsely shredded
• 1 1/2  cups  thinly sliced napa cabbage (about 1/4 head)
• 1  tablespoon  brown sugar
• 3  teaspoons  sesame seeds, divided
• 3  tablespoons  peanut or canola oil
• 3  tablespoons  fresh lemon juice (about 1 lemon)
• 2  tablespoons  seasoned rice vinegar
• 1  tablespoon  soy sauce
• 2  teaspoons  sesame oil
• 1  teaspoon  minced fresh ginger
• Salt, to taste
• Freshly ground pepper, to taste

Preparation

Toss first 4 ingredients in a large bowl. Whisk together brown sugar, 2 teaspoons sesame seeds, and next 6 ingredients in a small bowl until well blended. Add salt and pepper. Pour dressing over vegetables, and toss until well coated. Sprinkle with remaining teaspoon of sesame seeds.