(2017) Beet and Mint Slaw

Recipe Author: Conne Ward Cameron

Love this recipe from Whole Foods. No need to cook the beets. Their recipe used fennel which of course isn’t in our box this week. You could add sliced radishes (sliced instead of grated like the beets so you can some contrasting textures). Hope you have mint in the garden because it really makes this slaw sing. I think I’ve mentioned before how much I like dried fruit in salads. Substitute golden raisins, chopped dates, dried cranberries or whatever you have on hand. And if you want a little crunch, chop up some pecans or add some sunflower seeds. Great for a Memorial Day picnic.


3 1/2 tablespoons rice vinegar 5 teaspoons white miso paste 1/2 teaspoon ground black pepper 3/4 cup raisins 3 red or golden beets, peeled and grated 1 fennel bulb, fronds and bulb thinly sliced 1 bunch green onions, chopped 2/3 cup mint leaves, sliced


In a large bowl, whisk together vinegar, miso and pepper. Soak raisins in boiling water to cover 5 minutes; drain and add to bowl. Add beets, fennel, green onions and mint; toss to coat.