Serve as side dish, as filling for a whole-wheat tortilla wrap. Spicy Beetroot and Carrot Coleslaw. PICTURE: Jennifer Chase for The Washington Post.
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