Beet, Carrot and Fennel Slaw

This lovely simple slaw makes for the perfect addition to any meal. Enjoy it as side salad alongside the likes of a piece of fish and roast potatoes, or as a salad base with some baked tofu and brown rice added in. 

As with my usual approach to recipes and cooking, feel free to adapt it to whatever you have on hand or want. Feel like a different dressing? Simply do a mix of extra virgin olive oil and lemon juice. Can’t be bothered to toast the seeds? Simply add them raw, or try hemp or sesame seeds instead. Feel like adding in different veggies? Go for it! 

Serves about 1-2

1 carrot, grated
1 beetroot, grated
1/2 fennel bulb, finely sliced
Few handfuls of lettuce or cabbage, finely sliced

2 teaspoons tamari
Squeeze of lemon juice
Dash of sesame oil

1 tablespoon sunflower seeds, toasted
1 tablespoon pumpkin seeds, toasted

1. Place all the veggies in a bowl
2. Combine the tamari, lemon juice and sesame oil. Pour over the veggies and mix it all together (using your hands is fun for this part!)
3. Sprinkle the seeds on top! Serve either as a side salad, or make as the base of a bigger salad. Enjoy!