I can’t believe it’s been over a year since I posted a recipe!! Where does the time go? I have to admit I’ve had a long dry spell when it comes to posting recipes on my blog – too many other life distractions going on!
BUT the sunny weather and having lunch with my extremely talented-in-the-kitchen bestie, Justine, inspired me with this latest creation. Yesterday, Jus and I created a simpler version of today’s recipe, with wild garlic flowers (utterly delicious). And so I got creative this bank holiday weekend and came up with this amazing (in my opinion!!) dish, which is inspired by yesterday’s salad and another awesome salad that my brother-in-law Paul made a while a go. This recipe is not totally raw, but mostly raw 🙂 I hope you love it as much as I do!
Beetroot, Carrot & Pickle Slaw
If your carrots and beetroot are raw, leave the skins on. Otherwise peel em.
4 tbsp olive oil
1 tbsp cider vinegar
1 tsp balsamic vinegar
1/2 tsp Dijon mustard
1/2 tsp date syrup or honey
pinch of salt
1 raw beetroot, grated
3 medium carrots, grated
4 small gerkins, finely sliced
3 tsp small capers
1 tbsp finely diced red onion
1 handful pumpkin seeds (toasted, if you prefer)
1 large handful raisins
1 tbsp fresh mint leaves, minced
2 tbsp fresh dill, minced
Shake all the dressing ingredients together in a clean jar.
Toss all the salad ingredients together in a bowl and mix the dressing through.
Keep in the fridge for up to 2 days.