3 beets
3 large carrots
30 fresh chopped mint leaves, about 1/2 cup
1/2 cup sultanas (golden raisins)
1/2 cup slivered almonds, toasted
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey (agave for vegan)
1 teaspoon fresh grated ginger
1 clove garlic, minced
1/2 teaspoon ground cumin
Salt and pepper
Wash the beet and carrots well. If the skin looks smooth and clean, leave it on. If it looks rough and dry, peel it off. Shred the beets and carrots and place in a salad bowl. Toast the almonds over medium heat in a small dry skillet. Then pour them on a paper towel to cool. Add the chopped mint and sultanas to the salad bowl. Add the almonds once they are cool. In a small bowl whisk together the oil, vinegar, honey, ginger, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Pour over the slaw and toss well. Taste, then season with salt and pepper as needed. Serve immediately, or cover and refrigerate until ready to serve.
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