Beet the Heat with Blissful BollyFit® Slaw – Vegan and pretty much Raw


BollyFit®’s Best Beet & Cabbage Slaw


Be sure to watch the video for fun and helpful tips on making this blissful recipe even more zingy with a BollyFit® and Indian kick…and protein! . Plus, Food Processor 101!


2 medium beets, grated
3 large carrots, grated
1 kohlrabi, peeled and grated OR 1 cup Napa Cabbage, sliced thinly
1 medium onion (optional)
1 apple, grated
sesame or sunflower seeds, toasted
green chili pepper (optional)
olive oil
lemon juice
salt and pepper to taste
agave nector, honey or brown sugar
cashews lightly roasted on oven

Grate vegetables into a bowl. Chop onion, if desired, and add to bowl. Toast sesame or sunflower seeds. Add when cooled. Add olive oil and lemon juice as a salad dressing to suit your taste. Be careful of too much liquid. The tartness of the lemon should be prominent. Serve immediately or marinate for a few hours in the refrigerator.
Click here to watch Anuja make this recipe and see her BollyFit® and Indian innovations added to it! Plus, get tips on the food processor, what to do with that CSA share, and more!