Shaved Beet, Carrot & Apple Slaw with Cider Vinegar Dressing

This was an accidental miracle.

I needed to make a dish for two friends with the following restrictions: No wheat, dairy, gluten, refined sugar, MSG, corn, or mushrooms. And no raw vegetables. I also had limited resources in my fridge. What I did have were carrots, beets, and apples, which to me shouts quasi-slaw or salad, but always raw. What if I just quickly sautéed them? That would work. It would be super sweet, so I’d add some apple cider vinegar and maybe some lemon, and heck, I’d throw in some black cumin seeds (“kalongi” or “nigella”) and mustard seeds for fun. Simple, quick, and perfect for days when I’m procrastinating, especially since I have access to a food processor and there’s no chopping or grating involved! If you don’t have a kitchen mandolin or a food processor with a slicing attachment, reserve this recipe for days when you have a lot of extra time!

Shaved Beet, Carrot and Apple Slaw with Cider Vinegar Dressing

Sweet and sour and simple. Three of my favourite things.

Ingredients:

3 beets, peeled, and chopped into 2″ chunks (however many you have. 3-5 is fine)

2 carrots, peeled, and chopped into 2″ chunks (again, more or less)

1 apple, quartered and cored

1 tsp olive oil

1/2 tsp kalongi seeds (optional – see above. Regular cumin works too. So does coriander or cardamom or fenugreek. All very different, but all very fine)

1/2 tsp mustard seeds (again, optional, but encouraged)

2 tbsp apple cider vinegar

1/4 tsp salt

Directions:

1. Slice or grate the vegetable chunks (I love food processor attachments). You want the vegetable slices to look like coleslaw.

2. Heat the olive oil over medium heat in a large frying pan, and when hot add the kalongi and mustard seeds. 10 seconds later add the vegetables and reduce heat to medium-low. Cook, stirring occasionally, for 7 minutes, or until slightly softened.

3. Add the salt and apple cider vinegar, and stir to coat. Taste and either add more apple cider vinegar or a little lemon juice if needed. Sometimes the apples and beets are too sweet, but it’s all personal taste.

You could also just skip adding the vegetables in the 2nd step and pour the kalongi and mustard seeds into a bowl with the apple cider vinegar and salt. Adjust to taste, and pour over the raw vegetables. Eat with a fork all by itself or serve on top of a salad (no other salad dressing required) of tomatoes, cucumbers, and greens.