Adapted from Eating Well, Summer 2016
Ingredients:
2 medium carrots, shredded
1 medium beet, peeled and shredded
1 medium crisp apple, such as Fuji, shredded
4 cups thinly sliced beet greens
1 small head radicchio, quartered, cored, and thinly sliced
¾ cup celery, thinly sliced
½ cup chopped fresh cilantro
1/3 cup currants or raisins
1 teaspoon cumin seeds
¼ cup lemon juice
3 tablespoons olive oil
1 tablespoon honey
1¼ teaspoons sea salt
¼ teaspoon cinnamon
Pinch of crushed red pepper flakes
Sunflower or pumpkin seeds, or chopped walnuts for garnish
Directions:
1. Combine carrots, beet, apple, beet greens, radicchio, celery, cilantro, and currants or raisins in a large bowl.
2. Toast cumin seeds in a small dry skillet over medium heat for about 2 minutes. Transfer to a plate to cool slightly. Coarsely grind with a spice mill or mortar and pestle. Transfer to a small bowl and whisk in the lemon juice, oil, honey, salt, cinnamon, and crushed red pepper.
3. Pour the dressing over the slaw and mix well. Serve topped with seeds or nuts.
Serves 10 about 1 cup each