Wednesday, June 16, 2010

beet, daikon, fennel and carrot slaw with mint

This refreshing and light slaw is a variation on a cole slaw. No cabbages or mayonnaise though! Instead, I used beets, daikon radishes, carrots and fennel. Daikon radishes look like overgrown white carrots and have awesome detoxifying qualities. The sweetness of the carrots, beets and licorice-y fennel help to offset the sometimes bitterness of the daikon. Also, having a food processor  with a grating option makes this a hell of a lot easier. (Grating all of these root vegetables by hand is a major pain in the ass!) 

3 red beets, peeled and grated
2 daikon radishes, peeled and grated
1 fennel bulb, grated
2 carrots, peeled and grated
1/4 cup brown rice vinegar
1/4 cup olive oil
2 T honey or agave
1 bunch of green onions, minced
2/3 cup of mint leaves, chopped fine
salt and pepper to taste
a sprinklin of sunflower seeds

In a large bowl, whisk together vinegar, olive oil, honey, salt and pepper. Grate beets, daikon, fennel and carrots in a food processor and add to bowl. Toss to coat. Add chopped mint leaves and a sprinklin of sunflower seeds. Add more salt and pepper if needed. Done and done. 

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