Death by beets?

10 July 2009
By

I made beet coleslaw. No, really! And we liked it! Really!

I know, I know, raw beets in a coleslaw – it raw beet coleslaw, CAMCdidn’t sound entirely, uh, well, I wasn’t sure if I was going to like it or not, but I wanted to try something different with my beets, and I love to the point of crave raw veggies, so I figured it was worth the gamble. I wasn’t so sure that Fahim would like it, though.

Turns out he did. Shocker.

Beet Coleslaw

  • 3/4 cup beets, shredded
  • 3/4 cup carrots, shredded
  • 1/2 cup onions, minced
  • 1 green chilli, minced
  • 1/2 cup coconut, freshly shredded
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon sugar

Mix to combine.

Nothing complicated. If I’d had cabbage, I could have added that. Really, I could have added a lot of things. πŸ™‚

The freshly shredded coconut, it could be argued, could bring this into the realm of a sambol, but hey, that’s just semantics. πŸ˜‰

The end result was something a lot redder than should ever be found in nature, and we’ll both voluntarily eat it again. Even Fahim said so.

And happiness reigns once again in the land. πŸ˜€

This recipe brought to you by CAMC. Cooking Away My CSA

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3 Responses

  1. #1
    Veronica 

    It certainly was daring of you! Quite honestly, I’d be tempted AND afraid to try it at the same time! πŸ™‚

  2. #2
    Laurie 

    I think tempted AND afraid pretty much sums up how I felt about it before I did it…

    But honestly, it tasted good! It really is worth trying! Really! πŸ™‚

  3. Mayo-based beet slaw is very popular in Finland. I think it uses pickled (or at least cooked) beets, though. I’d probably like this one more, as I’m not so fond of mayo-based salads.

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About LMAshton

Howdy and welcome to my site! I'm Laurie and I'll be your, er, hostess today. :)

I'm a Canadian expat currently living in Singapore. I'm married to a Sri Lankan and lived in Sri Lanka for nearly a decade. We also lived in New Zealand for half a year.

I cook Sri Lankan curries, sambols, and mallungs. I bake bread using wild yeast (sourdough that isn't sour). I bake on the stove. I experiment with Indian / Malaysian / Indonesian / Thai / whatever cuisines interest me. And I experiment wildly.

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