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Root Slaw Recipe

Step 1: In a large serving bowl, combine the jicama, beet, carrots, sunchokes, and yacon.

Step 2: Combine the shoyu, mirin, flax oil, lemon juice, cumin and mustard seeds, and kelp powder in a blender and blend until smooth. Pour the mixture over the roots, toss well, and let sit for 1 hour, mixing every 10-15 minutes or so. Serve.

Reprinted with permission from Jeremy A. Safron’s The Raw Truth (2011 Celestial Arts).

Ingredients

1/4 jicama, peeled and shredded
1 beet, peeled and shredded
2 carrots, shredded
4 sunchokes, shredded (optional)
1/2 yacon, shredded (optional)
2 tbsp nama shoyu or Bragg Liquid Aminos
2 tbsp mirin
2 tbsp flax oil
Juice of 1/2 lemon
1/2 tsp cumin seeds, ground
1/2 tsp mustard seeds, ground
1/2 tsp kelp powder

Directions

Step 1: In a large serving bowl, combine the jicama, beet, carrots, sunchokes, and yacon.

Step 2: Combine the shoyu, mirin, flax oil, lemon juice, cumin and mustard seeds, and kelp powder in a blender and blend until smooth. Pour the mixture over the roots, toss well, and let sit for 1 hour, mixing every 10-15 minutes or so. Serve.

Reprinted with permission from Jeremy A. Safron’s The Raw Truth (2011 Celestial Arts).