The Raw Truth

Root Slaw

Shredded root vegetables of different colors make for a festive and bright salad. They also hold their color for a long time. Root vegetables are

sturdy and can be carved and shaped in various ways to add flair and texture to a dish. Experiment with different styles of shredding and slicing

to make this dish look unique. Look for the mirin in Japanese markets. Yacón is a sweet tuber grown in tropical environs. It has a sweet flavor

almost resembling apples and is quite crisp like jicama, yet far more juicy. Yacón grows from the replanted root tops and the offshoots or tubers

are harvested in the winter when the flowers die off. (Pictured here)

SERVES 4

¼ jicama, peeled and shredded

1 beet, peeled and shredded

2 carrots, shredded

4 sunchokes, shredded (optional)

½ yacón, shredded (optional)

2 tablespoons nama shoyu or Bragg Liquid Aminos

2 tablespoons mirin

2 tablespoons flax oil

Juice of ½ lemon

½ teaspoon cumin seeds, ground

½ teaspoon mustard seeds, ground

½ teaspoon kelp powder

In a large serving bowl, combine the jicama, beet, carrots, sunchokes, and yacón. 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 to 15 minutes or so. Serve.