Rainbow Slaw with Beet Greens
A touch of cumin and cinnamon give this colorful, healthy slaw recipe a hint of the Middle East. Serve with a wedge of cheese and a whole-grain roll on the side for a satisfying dinner--or with just about anything that comes off the grill. Source: EatingWell Magazine, July/August 2016
Ingredients
Directions
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Combine carrots, beet, apple, beet greens, radicchio, celery, snap peas, cilantro and currants (or raisins) in a large bowl.
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Toast cumin seeds in a small dry skillet over medium heat, stirring, until fragrant, about 2 minutes. Transfer to a plate to cool slightly. Coarsely grind with a spice mill or mortar and pestle. Transfer to a small bowl and whisk in lemon juice, oil, honey, salt, cinnamon and crushed red pepper. Pour the dressing over the slaw and mix well. Serve topped with seeds or nuts, if desired.
Tips
Make Ahead Tip: Refrigerate for up to 4 hours; toss before serving.
Nutrition Facts
1 vegetable, 1/2 fruit, 1 fat
