Rainbow Beet Slaw With Pecans Maple Dressing Recipes

RAINBOW BEET SLAW WITH PECANS & MAPLE DRESSING

Steps:

• Mix the mustard, clementine and lemon juice, zest, maple syrup, oil and some seasoning in a large bowl. Toast the pecans in a frying pan until a shade darker, then tip them into the bowl. Cut the beetroot, celeriac and apple into fine matchsticks (use a mandolin with a julienne attachment if you have one) and add to the bowl.
• Add the onion, herbs and some seasoning, and toss until everything is well coated in the dressing. The slaw will keep for a few days in the fridge but the beet will stain all the other veg, so it will look best if served within 1-2 hrs.

RAINBOW FALL SLAW WITH TAHINI POPPY SEED DRESSING RECIPE BY TASTY

Steps:

• Prepare the Brussels sprouts, carrots, and beets using the grating insert or a box grater. Add to a 3-quart (2.8-liter) mixing bowl.
• Thinly slice the radishes with the slicing insert or a sharp knife and add to the bowl with the rest of the vegetables.
• Thinly slice the red onion and add to the bowl with the cauliflower and apple. Season with salt and toss to combine.
• Roughly chop the pistachios. In a small sauté pan over medium heat, toast the pistachios until they are lightly browned and smell nutty, 3-5 minutes.
• Make the dressing: In a blender, combine the apple cider vinegar, tahini, maple syrup, cayenne, and garlic. Blend until smooth. With the blender running, drizzle in the olive oil to emulsify. Add water as needed to thin the dressing to your desired consistency. Add the poppy seeds and pulse to incorporate.
• Toss the slaw with the dressing. Top with the toasted pistachios.
• Serve immediately or cover with the lid and take to go. The slaw will keep for 2 hours at room temperature, or in the refrigerator for 1 day with the dressing or 3 days without.
• Enjoy!
• Nutrition Information, per serving: Calories: 241, Fiber: 5 grams, Total fat: 17 grams, Total protein: 6 grams, Sugars: 11 grams, Carbs: 20 grams