| 11 | 15 | 840 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 5 min | 2 |
| 4 medium | Apple (green, cored) |
| 2 beet(s) | Beets, raw (top and skins removed) |
| 2 large | Carrots |
| 1/4 cabbage | Napa cabbage, raw |
| 1 head | Broccoli, raw |
| 100 gm | Feta cheese |
| 1/2 cup | Blueberries |
| 3 medium | Lemon (peeled and seeded) |
| 1/4 cup | Apple cider vinegar |
| 1/4 cup | Olive Oil, Extra Virgin |
| 2 tbsp | Honey |
Grate the apples, carrots, cabbage, and beets in a food processor.
Put blueberries, lemon, apple cider vinegar, olive oil and honey in a blender and blend until smooth.
Mix the dressing into the slaw mixture.
Finely chop the broccoli and stir the broccoli in.
Crumble and sprinkle over feta.
| Fruit | 4.0 |
| Milk Alternative | 1 |
| Vegetables | 6.3 |
