This is one of those recipes that I never make the same way twice. Sometimes I just shred carrots and beets and drizzle with tahini dressing. Other times, I add sunflower seeds and dried fruit. Since pomagranates are in season, I added some pomegranate seeds to the slaw I made for lunch the other day. The colors are very “fall,” no?
As for the unemployment thing? Well, I’m learning to make the best of it. For one thing, I get to spend all day with my little guy. That would be Woodley. He’s a snuggler, so if he’s not at my feet, he’s by my side during the day. He’s enjoying the revived attention he’s getting post-bar studying as well, as he literally had to resort to laying on my study guides and giving me puppy eyes just a few months ago, just for a belly rub.
So, here’s my no-recipe method for this slaw: Shred 1 very large or two small carrots, 1 raw beet, peeled, and a green apple, unpeeled, in food processor. Toss shredded beet, apple and carrot with some fresh chopped curly parsley. Add juice of 1 lemon, a drizzle of apple cider vinegar and olive oil. Sprinkle on a generous pinch of salt. Toss. Add anything else you wish and enjoy!