Tuesday, January 5, 2010

Recipe of the week: Colorful Coleslaw

The other night I went to make dinner and there wasn't a whole lot to work with....this is what I came up with. You'll need a food processor for this. Or you can use a grater but it will be more time consuming. It came out beautiful! Very colorful, beets are wonderful raw, grated in salads, crunchy, sweet and super healthy. It was light, refreshing, satisfying and very healthy. Let me know what you think. A Votre Sante!

Colorful Coleslaw

1 bag of coleslaw mix (no dressing)
2 raw beets
2 carrots (or several baby carrots)
2 zucchini
1/2 c sliced almonds

Grate the beets, carrots and zucchini in the food processor, mix with the colesalw mix. Add the sliced almonds and toss well.

For the dressing:

2 Tbsp oil
2 Tbsp red wine vinegar
Drizzle of agave nectar (probably about a tsp)
Drizzle toasted sesame oil
1 tsp poppy seeds
salt and pepper to taste

In a container with a lid, mix all of the dressing ingredients, shake well. Drizzle over vegetables and toss well. Enjoy.