Beet and Carrot Slaw
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 clove garlic, minced
1/2 small red onion, finely diced (about 1/2 cup)
Kosher salt and freshly ground black pepper
1 teaspoon cumin seeds
1 teaspoon honey
1/2 teaspoon sweet paprika
Pinch cayenne
1/4 cup olive oil
2 large carrots, julienned
1 large beet, julienned
1/2 cup fresh cilantro leaves, roughly chopped
Instructions
Put the lemon juice, vinegar, garlic, onions, salt and pepper to taste in a large bowl. Set aside for 5 minutes. In a small skillet, toast the cumin seeds until fragrant, about 3 minutes. Grind in a spice grinder until fine. Add the honey, ground cumin, paprika and cayenne to the bowl. Whisk in the olive oil in a thin stream.
Add the carrots, beets and cilantro to the dressing. Toss. Taste and add more salt and pepper if desired.
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