Ingredients:
Coleslaw
2 carrots
1 large beet, spiralized or cut into julienne
¼ fennel bulb, cored and cut into long strips
1 shallot, finely chopped
1 pear, grated or cut into long strips
1 tsp cumin seeds
Dressing
½ tsp grated ginger root
2 tbsp Bragg's Amino
1 tbsp lime juice
2 tbsp AVC
1 ½ tsp honey
¼ red chili, seeded and diced
Directions:
Place all the spiralized or cut vegetables into a large bowl.
Whisk all the dressing ingredients together until smooth. Drizzle over the salad and toss completely. Store in refrigerator until ready to serve.
Ingredients
Coleslaw
2 carrots
1 large beet, spiralized or cut into julienne
¼ fennel bulb, cored and cut into long strips
1 shallot, finely chopped
1 pear, grated or cut into long strips
1 tsp cumin seeds
Dressing
½ tsp grated ginger root
2 tbsp Bragg's Amino
1 tbsp lime juice
2 tbsp AVC
1 ½ tsp honey
¼ red chili, seeded and diced
Directions
1
Place all the spiralized or cut vegetables into a large bowl.
Whisk all the dressing ingredients together until smooth. Drizzle over the salad and toss completely. Store in refrigerator until ready to serve.