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

Anna Thomas


Ingredient Checklist


Instructions Checklist
  • Combine carrots, beet, apple, beet greens, radicchio, celery, snap peas, cilantro and currants (or raisins) in a large bowl.

  • 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.


Make Ahead Tip: Refrigerate for up to 4 hours; toss before serving.

Nutrition Facts

91 calories; total fat 4.4g 7% DV; saturated fat 0.6g; cholesterolmg; sodium 360mg 14% DV; potassium 364mg 10% DV; carbohydrates 13g 4% DV; fiber 2.7g 11% DV; sugar 9g; protein 1.4g 3% DV; exchange other carbs 1; vitamin a iu 4594IU; vitamin c 15mg; folate 30mcg; calcium 44mg; iron 1mg; magnesium 24mg; thiaminmg; added sugar 2g.

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Rating: 5 stars
Such a fresh and delicious side dish! Love serving this at BBQs. Read More