• Tiina McDermott

What's in Your Slaw?

Try 5 new foods, herbs/spices or recipe challenge...I decided to add mint and beets to my slaw and see how this would turn out? Kind of a crazy combo if you think about it but to my surprise they joined together like a harmony of flavors.


 


 

I love making variations of slaws. I especially enjoy using rice wine and apple cider vinegars. I love a good bite and crunch. Who's with me?

Bonus: Wonderful health benefits for aiding and improving digestion issues.

I started with a half a head of cabbage and 1 red beet. These are organic and nutrient dense foods.

Note: First time adding beets and mint to my slaw recipe.

I’m not sure what took me so long to add this amazing root vegetable.

I use a grater bc everyone has one and using peeler takes too long. This works for the cabbage and the beet.

Remember to wash your vegetables thoroughly.


 

Ok, time for the recipe.


What you'll need:


Half cabbage head washed

1 Beet washed and peeled

3-4 Mint leaves

Grater


Ingredients

4tbsp Apple Cider Vinegar

1/4c Rice Wine Vinegar

2 tbsp Olive Oil

Dash of Sea

3-4 Mint leaves julienned (sliced thinly)


Instructions:

Grate cabbage and beet. Add all the ingredients and toss till all ingredients are thoroughly mixed in a bowl. Taste add sea salt or mint make any adjustments for the right bite. Cover and sit or serve right away for a more crunchy slaw style.


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