Spicy Beetroot and Carrot Coleslaw (Serves 6)
Here, the tartness of the lemon, the sweet flavor of the carrot and beets and the bite of jalapeño combine in a stunning and palate-tingling way.
Serve as side dish, as filling for a whole-wheat tortilla wrap or as a component in a grain bowl.
The salad can be refrigerated for up to a week.
340g raw beetroot, peeled and grated (2 cups)
About 5 medium carrots, scrubbed well and then grated (2 cups)
2 tablespoons minced shallot
1 small jalapeño pepper, seeded and minced
1 tablespoon sunflower seed oil or olive oil
1 teaspoon sea salt
Juice of 1 lemon
2 cups fresh mung bean sprouts or mixed sprouts
1/2 cup finely chopped cilantro leaves and tender stems
Combine the beets, carrots, shallot, jalapeño, oil, salt and lemon juice in a stainproof mixing bowl, tossing to incorporate.
If you're serving the salad right away, mix in the sprouts.
If not, cover and refrigerate for a day, then gently mix in the sprouts just before serving.
Garnish with the cilantro.
Recipe by Visi R. Tilak.
The Washington Post