An easy to prepare healthy, liver-cleansing slaw. Made with beet, carrot, apple, and daikon radish in an orange juice based dressing. The beet flavor is mellowed by the orange and apple, so even beet-haters will like this one!
Beet Carrot Slaw
Serves: 4
Prep time: 15 minutes
Ready in: about 35 minutes
Ingredients:
1 large beet, peeled
1 large carrot
1 apple, cored
4” daikon radish, peeled
1 orange, juiced
1 Tablespoon lime juice
1 Tablespoon fresh grated ginger
3 Tablespoon olive oil
¼ cup fresh cilantro
½ teaspoon salt
Salt & pepper to taste
¼ cup seeds or chopped nuts for topping (optional)
Directions:
1. Fit a food processor with the shredder blade. Shred the beet, carrot, apple and radish. Place the shreds into a medium sized serving bowl, and toss.
2. For the dressing, remove shredder blade from food processor and fit with the S-blade. Add juice of the orange, and all remaining ingredients to the bowl of the processor. Whirl until well blended.
3. Add the dressing to the serving bowl and toss well. Add any additional salt and pepper to taste.
4. Allow salad to sit for at least 20 minutes (1 hour is better) before serving to allow flavors to meld. Serve topped with hemp or sesame seeds or chopped walnuts if desired.
Notes:
The longer this salad sits (place in fridge if sitting longer than 20 minutes) the more the flavors combine and develop.
Will last up to 2 days covered in the refrigerator.
This salad is great for those on various diets: vegan, dairy-free, clean-eating, Paleo, Whole30.
Beets are excellent for liver detox, are anti-inflammatory, and antioxidant.
