Beet, Carrot and Fennel Slaw

By tixrus-2

This beautiful red salad is almost 100% raw and vegan. The dressing is the bomb.

Ingredients

• 3 large beets (about 1 pound), peeled and coarsely shredded
• 3 large carrots (about 3/4 pound), coarsely shredded
• 1 fennel bulb, coarsely shredded
• 1 tablespoon agave nectar
• 3 teaspoons toasted sesame seeds, divided
• 3 tablespoons peanut or canola oil
• 3 tablespoons fresh lemon juice (about 1 lemon)
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon minced fresh ginger
• Salt, to taste
• Freshly ground pepper, to taste

Details

Servings 8
Adapted from knowthyfood.com

Preparation

Step 1

Toast the sesame seeds in a hot cast iron skillet or comal until they crackle and become fragrant.

Toss carrots, beets and fennel in a large bowl. Whisk together agave nectar, 2 teaspoons sesame seeds, and next 6 ingredients in a small bowl until well blended. Add salt and pepper. Pour dressing over vegetables, and toss until well coated. Sprinkle with remaining teaspoon of sesame seeds.