I discovered this type of salad when eating out at funky cafes – all of a sudden many variations of this wonderful raw carrot/beetroot slaw were everywhere. Here is my version and I have to thank Jo from Madame Jojos for the inspiration and for introducing me to Pomegranate Molasses – wow! A zesty combo of raw veggies, seeds, dried fruit, fresh herbs and a gorgeous dressing, it is super delish and leaves you feeling vital and alive!
Ingredients (serves 4 – 6 with some leftovers – yum!)
•4 – 6 carrots grated
•1 – 2 beetroots grated
•1-2 stalks celery diced small (optional)
•1 red onion diced fine (optional)
•1 cup fresh mint leaves rough chopped
•1 cup fresh parsley rough chopped
•½ cup currants
•¼ cup toasted sunflower seeds
•¼ cup toasted pumpkin seeds
•1 – 2 Tbsp toasted cumin seeds
•½ tsp salt
•Grated zest of one orange
How to Make:
1.Put all the salad ingredients together in a lovely bowl and toss.
2.Mix together the dressing, drizzle it on and toss again.
Serve as a side dish, take to a pot luck, party or bar-b-que or… pile onto a bed of salad greens, top with some avocado chunks and have as a main!
•2 Tbsp pomegranate molasses (found in gourmet food or health stores OR a standard pure molasses is ok too)
•1 Tbsp balsamic vinegar
•1 Tbsp Tamari or Liquid Aminos
•¼ – ½ cup fresh orange juice
•1 Tbsp honey or pure maple syrup
•¼- ½ cup olive oil
To toast your cumin, pumpkin & sunflower seeds, simply dry fry them on the stove top in a non stick or cast iron pan on low heat. Make sure you mix them often so they don’t burn. If you like a little flavour on your seeds, once cooked turn off the heat and splash in some organic tamari or Braggs Seasoning.
We strongly recommend using 100% pure pomegranate molasses with no sugar added. If you’d like to make your own sugar free pomegranate molasses, here’s how:
Heat 4 cups 100% pomegranate juice (store bought or fresh) in a saucepan on a medium heat till liquid reaches a low boil. Reduce to low heat and let simmer for about an hour, stirring occasionally to make sure it doesn’t burn. The juice will cook down until you have a thick syrupy liquid that will thicken a little more once cooled. Once you have have your desired thickness remove from heat and let cool completely. Once cooled pour into a jar – you can store the molasses in the fridge but let settle at room temperature before using.
Finger Lickin’ Delicious!!