This coleslaw is something I love to make with beets fresh from my garden.
I make it so often I reckon I can do it in my sleep.
I make it so often I reckon I can do it in my sleep.
I know now the finer I can slice the cabbage the better it is. Somehow it releases its flavours and absorbs the other ingredients better.
Beetroot and ginger coleslaw
- 1 medium beetroot – fresh uncooked
- 1 medium carrot
- 1 tbsp crushed ginger
- 3-4 slow-roasted tomatoes – or semi-dried
- A squirt of lime juice
- 1 tbsp sesame oil
- Soy sauce – low salt
- 1/3 cabbage
How to make
- Grate the beetroot and carrot.
- Mix in the ginger, chopped tomatoes, lime juice
- Finely slice the cabbage
- Combine the beetroot / carrot combo with the cabbage
- Add the sesame oil
- Add soy sauce or coconut aminos to taste
- Sprinkle with seeds trio or chopped nuts for texture
Serve
Very fresh and cleansing to eat.