Roasted carrots, parsnips, turnips and beets blended with red and white shredded cabbage and tossed with raisins, apples and walnuts.
|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|
|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|
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.
Pour in vinegar and mix well on medium speed. Slowly add vegetable oil, yogurt and honey. Mix until thoroughly combine. Reserve cold.
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.
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.
Add cabbage, apples, raisins and walnuts to bowl. Add 4 cups of Creamy Honey Apple Cider Vinaigrette. Toss to coat. Reserve slaw cold.