I am longing for a vacation!! No but really!! I need a beach and a sunset and I feel like order would be restored. Looking at my bank account and the amount of work I have on my plate at the moment means the stars are NOT aligned and the only kinda sunset this gal is gonna see is on her dinner plate!

That’s right, I created a sunset slaw. Beauty colours of what I think of when I think of the most gorgeous sunset I’ve ever seen which was when I visited Puerto Vallarta last year in March…the purples, oranges, pinks …absolutely breathtaking. I get that cabbage and beets don’t really have the same vibe as sitting on a beach but at this point, I will take anything.

This slaw is super simple and I make it a lot for weekday lunches because I can add a quick protein and voila…easy lunch that packs maximum flavour.

First I like to make the dressing. I throw everything in to my blender and then blitz away. You can also add everything to a mason jar and shake the crap out of it. You won’t get a creamy consistency like you would with a high powered blender but it will still taste delicious.

Next get all of your ingredients ready to make the ‘slaw’. I use purple cabbage, raw golden beets, carrots, green onions and fresh mint. If Mint isn’t your thang…just leave it out, it’s all good.

I usually use a mandolin to slice the carrots and beets because then you get the nice long strips, with minimal effort. If you don’t have a mandolin, try a julienne peeler.

I love this slaw because you can honestly get all of your veggies ready and then dress later on so it’s a great make ahead meal. I also love it because I’m using a lot of root veggies, this salad (even dressed) holds up great for another few days so I can use it as a side, a topping for tacos…it’s pretty versatile.

Sunset Slaw

Ingredients

Dressing (Sesame Ginger)

• 1/4 toasted sesame oil
• 1/4 avocado oil
• 1/4 rice vinegar
• 1/4 Coconut Aminos (or soy sauce if you aren’t focused on paleo/whole 30)
• 1 Tbsp maple syrup or honey
• 2 Tbsp ginger powder
• 2 garlic cloves
• 1 tsp sambal oelek or sriracha

Slaw

• 2 cups purple cabbage
• 2 carrots shredded
• 1 golden beet shredded
• 4 green onions sliced
• Couple sprigs of mint , chopped fine

Directions

1. Make your dressing and set aside until closer to when you plan to serve it. *if you are not using a blender to make the dressing, make sure you mince the garlic cloves. This isn’t necessary if using a blender because it will do the work for you.

1. Chop all of the veggies. I would suggest using a mandolin or julienne peeler for the carrots and the beet so you can keep everything uniform shape and you will get those nice long strips.
2. Combine all of the veggies, mint in a large bowl. Pour your desired amount of dressing all over the slaw and serve.
3. The remaining dressing can be kept in the fridge and you can use at a later date