Beet, cabbage, and carrot slaw with caraway seeds

Instructions:

1 teaspoon caraway seeds

2 tablespoons fresh lemon juice

1 tablespoon white or yellow miso paste

1 small shallot, halved lengthwise and thinly sliced into half-moons

2 tablespoons extra-virgin olive oil

Freshly ground pepper

2 1/2 cups julienned or grated beets (about 2)

2 cups finely shredded red cabbage (1/4 medium)

1 1/2cups julienned or grated carrots (about 3)

Make the dressing: In a small bowl, combine the caraway, lemon juice, miso, and shallot. Slowly whisk in the oil until emulsified. Season with pepper. Set aside.
In a large bowl, combine the beets, cabbage, and carrots. Drizzle dressing over the vegetables, and toss until combined. Serve chilled or at room temperature.

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