Glow Beet Salad
A raw shredded salad of red cabbage, beet and carrot tossed with raisins and sliced almonds in a maple-Dijon vinaigrette. It keeps its crunch and works well made ahead for lunches.
Ingredients
For the dressing
- ¼ cup light olive oil, or walnut or avocado oil
- ¼ cup red wine vinegar
- 2 tablespoon pure maple syrup
- 1 tablespoon Dijon mustard
- ½ teaspoon neem powder (optional)
- sea salt and black pepper, to taste
For the salad
- ¼ piece red cabbage, medium to large; about 2 cups shredded
- 2 red beet, peeled
- 1 carrot, large, peeled
- ⅓ cup raisins
- ⅓ cup sliced almonds
- parsley, chopped, for garnish (optional)
Method
- Prepare the dressing: Combine all ingredients in a small jar and shake to combine. Set aside.
- Use a food processor to finely shred the cabbage, placing it in a medium to large mixing bowl. Repeat with the [text cut off at right edge] with the carrots, and add to the bowl.
- Add the raisins and almonds (optionally, reserve some for topping). Pour over all the dressing and toss/stir t[text cut off at right edge]. Garnish with chopped herbs.
- Serve immediately or allow the dressing to soak in 30 minutes.