Enjoy this colorful, delicious and healthy summer slaw.
Ingredients
1 medium carrot, peeled or unpeeled
6-inch length of an English cucumber, peeled or unpeeled
1 medium zucchini (about 6 inches long), unpeeled
¼ pound jicama, peeled
¼ pound golden beet, peeled
3 large red radishes
Instructions
After washing and peeling the vegetables, cut them as needed so that they will fit easily through the tube on top of the food processor (see photo below). Put the prepared veggies in a bowl or on a plate so they’re ready.
Once the shredding/grating blade is snugly in place, put the lid on the food processor, lock it and turn it on. Remove the plastic pusher from inside the tube, and feed the vegetables through, using the pusher to move the vegetables down toward the spinning blade. (You may need to stop once or twice to remove any missed slices of vegetables that have become stuck above the circular attachment but under the lid.) Once all the vegetables are shredded, transfer them to a medium bowl.
Dressing
Ingredients
3 tablespoons lemon juice
2 tablespoons salt-free sodium mustard
½ teaspoon dried Italian herb seasoning
1 small-medium clove of garlic, put through a garlic press (or finely chopped)
Instructions
Place the lemon juice, mustard, Italian herb seasoning, and garlic into a small bowl or cup, and stir well. Pour over the salad and toss.
original recipe: http://www.straightupfood.com/blog/2018/06/20/summer-slaw