Carrot-beet salad
- Number of Servings: 16
Ingredients
* Beets, fresh, 3 cup (remove) * Carrots, raw, 3 cup, grated (remove) * Kale, 2 cup, chopped (remove) * Soy sauce (tamari), 2 tbsp (remove) * Toasted Sesame Oil, 2 tbsp (remove) * Rice Vinegar, 2 tbsp (remove) * Ginger Root, 4 tsp (remove) * Onions, raw, 1 small (remove) * White Vinegar, 5 tbsp (remove) * *Canola Oil, 5 tbsp (remove)
Easy-peasy recipe
Shred/grate veg (I do the beets and carrots in a Cuisinart). Put in a big bowl.
In a blender or food processor, blitz the hell out of the rest of the ingredients.
Pour dressing over veg. Keep in fridge (covered) overnight for flavours to meld.
Technically a salad, I also put this on baked potatoes and in sandwiches with hummus or mild cheese.
This makes a lot: About 16 1/2 cup servings. But it does keep in the fridge for about a week and is great left over.
Number of Servings: 16
Recipe submitted by SparkPeople user BLAUBLAU.
Shred/grate veg (I do the beets and carrots in a Cuisinart). Put in a big bowl.
In a blender or food processor, blitz the hell out of the rest of the ingredients.
Pour dressing over veg. Keep in fridge (covered) overnight for flavours to meld.
Technically a salad, I also put this on baked potatoes and in sandwiches with hummus or mild cheese.
This makes a lot: About 16 1/2 cup servings. But it does keep in the fridge for about a week and is great left over.
Number of Servings: 16
Recipe submitted by SparkPeople user BLAUBLAU.
Nutritional Info Amount Per Serving
- Calories: 84.3
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 194.0 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 1.7 g
- Protein: 1.2 g
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