Carrot and beet slaw is packed with anti-oxidant and anti-inflammatory nutrients
Carrot and beet slaw is a quick and easy way to add a delicious raw vegetable side dish to any meal. This slaw has a wide variety of anti-oxidant and anti-inflammatory nutrients, many health promoting vitamins and a range of necessary minerals. The recipe is simple and adaptable to make enough slaw for one serving or twenty. It is great eaten immediately but I like it even better after the flavors have melded for 20-30 minutes and the carrots and beets are just a touch more tender.
I make this slaw with a hand grater
Ingredients:
*Fresh, firm whole unpeeled beet root with the long root and stem trimmed, well washed(Red, Gold or both work well for this slaw)
*Fresh carrot, well washed and unpeeled, ends trimmed if needed(have fun and try yellow, red, white or purple carrot for this recipe)
*Red, green or yellow bell pepper
*Olive, walnut, almond, avocado, macadamia, grape seed or other oil of your choice
*White balsamic vinegar(standard red balsamic, mirin rice vinegar or another vinegar can also be used)
*sea salt and freshly grated black pepper to taste
Use a variety of colored beets and carrots in the slaw for a wider range of nutrients
Making the slaw:
Shred equal amounts of carrot and beet with a hand grater or food processor(I usually figure about 1 cup per serving). Slice the bell pepper into very thin strips. Slice the red onion into very thin rings and then cut the rings in half. Place all vegetables into a bowl large enough to mix them together. Drizzle with just enough oil and vinegar to coat while tossing ingredients to mix well. Salt and pepper to taste and toss again. Serve and then refrigerate any leftovers(covered) for the next day.
Many variations are possible with this basic recipe. Make an Asian version by adding finely grated fresh ginger root, fresh cilantro leaves, and a little lime juice and hot dried chile flakes. Make an Eastern version by adding soaked wakame and/or hijiki seaweed, sesame seeds, a light splash of tamari and using mirin for the vinegar. Make a Southwestern version by substituting fresh poblano chile pepper strips for the bell pepper, chopped green onion instead of the red onion and adding fresh cilantro leaves and a little ground cumin or whole cumin seeds. Take this slaw to California by adding shredded pear, blue cheese, fresh basil and walnuts.
This type of slaw/salad holds well for several days and makes a good picnic item. It is also good in a brown bag lunch. Carrot and beet slaw can stand up beside strong flavors and makes a good side for spicy items like enchiladas or curry.