THE CAVENDER DIARY

We’re still striving to eat healthy in this household.

In the past couple of years we’ve decreased our sugars, starches, salts, carbs, fats….yadda, yadda, yadda….I know. What’s left?

Fresh veggies. that’s what.

You may have been led to believe that “slaw” has to contain cabbage. Technically you’re right. But this crisp, autumn harvest version is about to change your opinion. Beets have been know to lower blood pressure, improve digestion, and even prevent cancer. Maybe raw beets aren’t your thing. But cooked vegetables loose their nutrients. Try this once, and I promise that the sweetness of the carrots and apples are the perfect balance to the raw slightly-tangy beets.

The ingredients for this salad/slaw are so simple.

• 2 Large Beets
• 2 Large Carrots
• 2 Large Apples (I use Honey Crisp)

You could spend a few hours julienne-ing all your fresh produce into perfect matchstick sized pieces….or you could use a mandolin.

(I actually found my mandolin, still in the box, in the William’s Sonoma dumpster. No lie. I used to park next to one, almost weekly, and the bounty I would dig out; like an almost complete set of Caphalon cookware and two Le Cruset dutch ovens with slightly chipped handles. It never hurts to look.)

Watch me now as I prepare food with my dumpster diving implements.

I prefer matchstick-sized bites so I use the smallest blades in the set and start with the carrots and apples, sliding them back and forth across the mandolin. Watch your fingers, this thing is sharp.

Since the beets will stain the apples red, I julienne them directly into a colander and run cold water over them for a few minutes.

Now the apples will be pink.

For the dressing you’ll need:

• 1/4 Cup Apple Cider Vinegar
• 1/4 Cup Olive Oil
• 1 Tablespoon Honey
• 3/4 Teaspoon Turmeric
• Pinch of Salt
• Fresh Mint

Whisk the first five ingredients together in a salad bowl.

I like to do a chunky chop rather than a perfect chiffonade to the mint. (so many French words to look up in this post)

Honestly, it’s easier to keep the big chunks of mint from sticking between my teeth.

Use as much mint as you like. I’m a huge fan, so I use about a 1/4 cup.

Toss everything together in a bowl and serve immediately.

This autumn slaw honestly takes about five minutes to make.

(It takes longer to clean the mandolin)

Aside from the beets and mint I usually have everything else.

For an added taste treat, try chilling the produce before you make it.

You’re welcome.