Lemony Shredded Beet and Carrot Cream Slaw

6 Dec

“A deliciously creamy yet light slaw.”
–Doug McNish, author of Eat Raw, Eat Well

2 cups shredded beets
1 cup shredded carrots
1/4 cup freshly squeezed lemon juice
2 tbsp cold-pressed flax oil
1 tsp fine sea salt
1 tbsp caraway seeds
1/2 cup *Cashew Sour Cream

* To make cashew sour cream: soak 1.5 cups cashews for 30 minutes, drain and rinse. Add 1/3 cup lemon juice, 3tbsp apple cider vinegar, 1/2 tsp salt, 1/2 cup water; blend.

1. In a bowl, toss beets, carrots, lemon juice, flax oil, salt and caraway seeds, until evenly coated. Set aside to marinate for 10-15 minutes, until softened.

2. Add cashew sour cream and toss well. Set aside for at least 5 minutes or up to 1 hour to allow vegetables to absorb some of the flavour from the cashew cream.

Serve immediately.

(Find more special-dietary-needs holiday recipes here.)

2 Responses to “Lemony Shredded Beet and Carrot Cream Slaw”

  1. Cheryl De Vita December 17th, 2012 at 7:41 AM #

    This recipe should specify e
    what is meant by “blend” the cashew sour cream is it blend with blender or just to blend together I will go ahead and blend to liquefy the nuts but not sure…. but it does sound good and healthy so I will give it a try….

    • Valerie Howes December 17th, 2012 at 4:38 PM #

      Yes, with a blender.

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