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.

Anna Thomas
Source: EatingWell Magazine, July/August 2016

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

91 calories; protein 1.4g 3% DV; carbohydrates 13g 4% DV; dietary fiber 2.7g 11% DV; sugars 9g; fat 4.4g 7% DV; saturated fat 0.6g 3% DV; cholesterol 0mg; vitamin a iu 4593.9IU 92% DV; vitamin c 14.9mg 25% DV; folate 30mcg 8% DV; calcium 44.5mg 4% DV; iron 1.1mg 6% DV; magnesium 24.2mg 9% DV; potassium 363.7mg 10% DV; sodium 359.5mg 14% DV; thiamin 0.1mg 6% DV; added sugar 2g.
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Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
10/04/2019
Such a fresh and delicious side dish! Love serving this at BBQs. Read More
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