CategoryDifficultyBeginnerYields2 Servings

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.

Beet, Carrot, and Pear Coleslaw with Lime Dressing