Technicolor Slaw

MAKES 4 SERVINGS • PREP TIME: 10 minutes • COOK TIME: Not applicable

I know quite a few cooks (including myself) who like to paint, and when you think about it, that makes sense. We enjoy creating dishes in part because of the ways colors combine to enhance enjoyment of a meal—and, I would argue, also engage the sense of taste. And so it goes here, where the full color palette of food is on display: orange, purple, greens, yellows—it’s like Pixar on the plate. Beets are the power player here; they contain natural nitrates, which the body turns into nitric oxide, which in turn expands the walls of blood vessels and increases blood and oxygen flow to benefit the brain and other parts of the body. (The Romans used beets as an aphrodisiac. Enough said.)

1 carrot, peeled and shredded
1 red beet, peeled and shredded
2 tablespoons raisins
Generous pinch of sea salt
3 tablespoons Lemon Tahini Dressing 
2 tablespoons pistachios, toasted
2 tablespoons chopped mint

Combine the carrots, beet, and raisins in a shallow serving bowl and toss with a pinch of salt. Drizzle in the dressing and toss until evenly coated. Top with the pistachios and mint before serving.

STORAGE: Store in an airtight container in the refrigerator for up to 2 days.

Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

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