RECIPE TWENTY-ONE: Sunday August 6 - spicy beet and carrot coleslaw

BACK STORY:
I saw this along with two other recipes in the Star Tribune in an article about chopped salads. It seemed perfect as a side dish for a dinner party at Steph and Pat's house!

NOTES:
This came together quickly and was delicious. I used pre-cooked beets which oozed more liquid and were harder to grate. I ended up using only 3 larger carrots instead of the five they recommended, and olive oil for the dressing instead of sunflower seed oil. It came together quickly and was easy to make if you have the ingredients on hand. Also didn't require any refrigeration time, which was its big selling point in the hour leading up to dinner.

STARS: 
4 out of 5. Easy to make but calls for ingredients I don't always have on hand, like beets and bean sprouts. But if you shop specifically for the recipe it is a great side dish - I look forward to the leftovers!

RECIPE:
https://www.washingtonpost.com/recipes/spicy-beet-and-carrot-coleslaw/15967/?utm_term=.2214c1272649

Here, the tartness of the lemon, the sweet flavor of the carrot and beets and the bite of jalapeño combine in a stunning and palate-tingling way.

Serve as side dish, as filling for a whole-wheat tortilla wrap or as a component in a grain bowl.

Make Ahead: The salad can be refrigerated for up to a week.

---

SERVINGS:   2   4   6   12   18   

Tested size: 6 servings; makes 6 cups

INGREDIENTS

• 12 ounces raw beets, peeled and grated (2 cups)
• About 5 medium carrots, scrubbed well and then grated (2 cups)
• 2 tablespoons minced shallot
• 1 small jalapeño pepper, seeded and minced
• 1 tablespoon sunflower seed oil or olive oil
• 1 teaspoon sea salt
• Juice of 1 lemon
• 2 cups fresh mung bean sprouts or mixed sprouts
• 1/2 cup finely chopped cilantro leaves and tender stems

---

DIRECTIONS

Combine the beets, carrots, shallot, jalapeño, oil, salt and lemon juice in a stainproof mixing bowl, tossing to incorporate. If you’re serving the salad right away, mix in the sprouts. If not, cover and refrigerate for a day, then gently mix in the sprouts just before serving.

Garnish with the cilantro.