A brightly coloured and warming salad with ‘bright’ spicy tastes. Make it as warm or hot as you like with pinches of cayenne pepper.
Beetroots at the farmers’ market come in bunches at the moment with their fresh crunchy young leaves. I chopped up a few of the smaller leaves with their stalks as a garnish as you can see, but you could chop some leaves and stalks quite finely and make a whole salad out of them, as you would with lettuce.
The coleslaw keeps well in the fridge and is good to have along with green salads and savouries such as (raw) pizza.
1 large carrot
1 large beetroot
1/2 a small red cabbage
1 teaspoon cumin
1 teaspoon turmeric
1 inch cayenne pepper, or more to taste
1 tablespoon tamari soy sauce
1 tablespoon olive oil
2 tablespoons filtered water
Chop the cabbage as finely as possible. Grate the carrot and beetroot on a medium or fine grater and mix them into the cabbage.Or, if you have a food processor, process the vegetables to tiny pieces. Mix in the oil, water and seasonings and leave for the flavours to mix in. Then adjust the seasonings to taste if you wish.