Show Search Form
Go to K-12 site
Recipes

Like our Facebook page Follow us on Twitter Follow us on Pinterest Share by Email

Roasted Vegetable Slaw with Creamy Honey Apple Cider Vinaigrette

Roasted carrots, parsnips, turnips and beets blended with red and white shredded cabbage and tossed with raisins, apples and walnuts.

Ingredients

Recipe Yield: 24 1-cup servings
Email Spec Sheet Print Spec Sheet Download Spec Sheet
Amount Item
1  bag Foothill Farms® Lido Italian Dressing Mix (#J342)
1  c Granulated sugar
2  c Cold water
1  qt Cider vinegar
2 1/2  qts Vegetable oil
2  c Vanilla yogurt
1 1/2  c Honey
1  lb Carrots
1  lb Parsnips
1  lb Turnups
1  lb Beets
  Kosher salt, to taste
2  lb Finely shredded red cabbage
2  lb Finely shredded white cabbage
3  medium Honey crisp apples, small dice, skin on
2  c Golden raisins
2  c Chopped walnuts, toasted

Instructions

  1. Pour contents of Lido Italian Dressing Mix (8 oz) into a 12-quart mixing bowl of an electric mixer with a wire whip attachment. Add sugar. Pour in cold water and mix well on medium speed.
  2. Pour in vinegar and mix well on medium speed. Slowly add vegetable oil, yogurt and honey. Mix until thoroughly combine. Reserve cold.
  3. Place whole carrots, parsnips, turnips and beets (skin on) on a sheet pan. Roast by coating with pan spay and salt to taste. Place in 400ºF oven for approximately 45 minutes.
  4. Remove vegetables from oven, allow to cool then rub skins off with hand. Discard skin, stem and root ends. Julienne and place in mixing bowl.
  5. Add cabbage, apples, raisins and walnuts to bowl. Add 4 cups of Creamy Honey Apple Cider Vinaigrette. Toss to coat. Reserve slaw cold.
 

AND ADD FOOTHILL FARMS™ PRODUCTS TO YOUR CULINARY ARSENAL TODAY.