A simple recipe for a super healthy raw candy cane beet (chioggia beet) and carrot slaw that's packed with crunchy sunflower seeds, sesame seeds and nigella seeds (black cumin). Loaded with vitamins and antioxidants. A delicious side salad for your next BBQ or picnic. This dish keeps well for a couple days, so pack up those leftovers!
splash red wine vinegar & extra-virgin olive oil(good quality)
sea salt,to taste
handful chopped flat-leaf parsley,to garnish
In a large dry skillet (use a heavy-bottomed pan for best results), lightly toast the sunflower seeds over medium heat until aromatic and golden. You will need to do this in batches.
Pay close attention and shake the skillet frequently for even browning. Remove immediately once toasted so they do not continue to cook.
In the same pan, lightly toast the sesame seeds together with and nigella seeds until aromatic (ca. 1-2 minutes).
Place the beet and carrot strips in a serving bowl. Toss with a drizzle of red wine vinegar and olive oil. Season with a little sea salt, to taste.
Directly before serving, add the parley and toasted seeds. Toss to combine and enjoy!
I used my mandoline (using a handguard!) to julienne the carrots and beet. This is a real time saver. If you have a food processor with a right attachment this will speed things up too. Otherwise, cut into thin matchsticks by hand. This may require a bit of effort, but using thinly cut beets and carrots really makes a difference.
The seeds can be toasted ahead of time to save prep time if you are preparing a number of dishes. Using a heavy bottomed skillet also speeds things up, as the seeds with toast much quicker.
If you don’t have nigella seeds or black sesame seeds on hand, then omit and increase the amount of white sesame seeds.