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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.”
2 medium carrots, shredded
1 medium beet, peeled and shredded
1 medium crisp apple, such as Fuji, shredded
4 cups thinly sliced beet greens (about 6 ounces)
1 small radicchio (about 4 ounces), quartered, cored and thinly sliced
¾ cup thinly sliced celery
⅔ cup thinly sliced sugar snap peas (about 2 ounces)
½ cup chopped fresh cilantro
⅓ cup currants or raisins
1 teaspoon cumin seeds
¼ cup lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon honey
1¼ teaspoons salt
¼ teaspoon ground cinnamon
crushed red pepper
Sunflower seeds, pumpkin seeds or chopped walnuts for garnish
1Combine carrots, beet, apple, beet greens, radicchio, celery, snap peas, cilantro and currants (or raisins) in a large bowl.
2Toast 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.