This energizing root vegetable slaw recipe comes from Raw & Simple: Eat Well and Live Radiantly by Los Angeles actress, model, musician and cook Judita Wignall. We ran her “winterland salad” recipe yesterday; both are great examples of how to do raw foods right for winter.
“If you really want to indulge, pick up a bottle of Leblanc hazelnut oil to dress this colorful, crunchy salad,” Wignall writes in Raw & Simple. “To prevent beets from turning everything pink, I add them right before serving, but, if you’re the only who’s going to see it, feel free to toss them in with everything else.”
Root Vegetable Slaw from Raw & Simple
Makes 4 servings
Prep time: 40 minutes
2 cups (300 g) julienned beets
2 cups (220 g) julienned carrots
2 cups (232 g) julienned daikon radish or celery root
2 green onions, thinly sliced, green parts only
1⁄₄ cup (40 g) dried cranberries or raisins
1⁄₄ cup (35 g) sunflower seeds
➤➤ Set the beets aside in their own small bowl and toss the remaining salad ingredients in a medium–size bowl.
1⁄₄ cup (59 ml) hazelnut or olive oil
1⁄₄ cup (59 ml) orange juice
2 tablespoons (30 ml) lemon juice
Salt to taste
➤➤ Whisk together all the dressing ingredients and pour the mixture over the salad, reserving a small amount for the beets.
➤➤ Add remaining dressing to the beets and gently incorporate them into the salad right before serving.
Health Note: Root vegetables are a great source of minerals and antioxidants, as well as being excellent blood purifiers and liver detoxifiers. They also contain emotional and physical grounding energy that can make us feel more focused and powerful. It’s a very similar energy to the kind meat eaters say they get from eating animal protein.