Beet and Carrot Creamy Slaw
Recipe type: Vegetable, Raw
Cuisine: Raw
Serves: 2
The sweetness of the carrots and beets is accented here by a creamy and tangy dressing. Very easy and healthy recipe. This is a Fall recipe with vegetables in season now at our local Farmers Market.
  • 2 organic carrots, washed
  • 1 organic beet, washed
  • ½ cup coconut cream or full fat coconut milk.
  • Juice of 1 organic lemon
  • ¼ teaspoon cayenne powder
  • ¼ teaspoon cumin powder
  • Celtic sea salt to taste
  1. Cut carrots and beet in small chunks that will easily fit in the food processor.
  2. Process until roughly chopped. (it can be done by hand but this is faster)
  3. In the meantime add the lemon juice and the spices to the coconut cream, and stir well.
  4. Place the carrot/beet mixture into a serving bowl.
  5. Add salt to your taste.
  6. Put dressing on top ad stir until well blended.
Instead of Cayenne powder I used the Chile The Arbor powder I made myself grinding the chiles from my garden after drying them.
Recipe by The Nourished Caveman at