Apple & Beet Slaw with Carrot Ginger Dressing
Apple and beet slaw tossed with a bright carrot ginger dressing. Perfect for the warmer days towards the end of winter.
Equipment
- Vegetable Spiralizer optional
Ingredients
- Carrot Ginger Dressing:
- ⅓ cup avocado oil
- ½ cup fresh lime juice
- ⅔ cup carrot grated
- 2 tablespoons fresh ginger minced
- 1 teaspoon tomato paste
- 1 tablespoon local honey
- 1 ½ teaspoons sesame oil
- Sea salt to taste
- For the Salad:
- 4 ounces yellow or red beet spiralized or shredded
- 4 ounces fuji apple spiralized or shredded
- 4 ounces fennel spiralized or shredded
- 4 ounces carrot spiralized or shredded
- 1 orange segmented
- 1 tablespoon fresh Thai basil julienned
- 1 tablespoon cashews
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- To make the dressing, combine ⅓ cup avocado oil, ½ cup freshly squeezed lime juice, ⅔ cup grated carrot, 2 tablespoons minced fresh ginger, 1 teaspoon tomato paste, 1 tablespoon local honey, 1 ½ teaspoons sesame oil and sea salt to taste in the blender and blend for at least 30 seconds, until completely smooth.
- Refrigerate in an airtight container until ready to use. Makes more dressing than needed for this salad.
- For the Salad: Peel a 4 ounce beet and spiralize or coarsely shred along with the 4 ounces each of apple, fennel and carrot. Transfer to a bowl with the segments of 1 orange and 1 tablespoon each of julienned fresh Thai basil and cashews. Toss with the desired amount of dressing and season with sea salt and freshly cracked black pepper.
- Serve immediately.