As you know, I’m on a special diet for food sensitivities. So you’re already aware I don’t have a ton of ingredients to choose from at the moment, but the list is steadily growing day by day. I’m up to 32 foods now! Hooray for variety!
Now, because the foods I’m eating are based on the results of my MRT lab test, the foods I’m eating aren’t necessarily the perfect foods for you (they are however, the perfect foods for me!). Regardless, I’m sharing some of the simple recipes I’m come up with using real food ingredients that taste amazing.
I’ve always been a fan of slaw, but I usually make a classic cabbage slaw with a creamy dressing. Since cabbage is not on my menu (yet!), I thought I’d use some other vegetables. Really, you can make slaw with any vegetable that you can shred or thinly slice – carrots, fennel, zucchini, kohlrabi, etc.
When I saw beets were on my list, I figured it’d be a perfect time to test out a new slaw recipe. And decided that’d be more fun than my usual roasted beets (which I also love, by the way).
However, a quick google search left me with a bunch of slaw recipes with complicated ingredients that I knew I couldn’t eat.
After briefly shedding a tear, I went back to the drawing board and looked over my ingredient list. I knew sesame was on my list and for some reason, I had completely forgotten about toasted sesame oil, perhaps the most distinctly flavorful of all seed oils. So with that, I got to work and whipped this up in a few minutes.
This recipe is incredibly simple and surprisingly flavorful, even with a short list of ingredients. If you’ve got ‘em, garnish this with sesame seeds as well. If you can get your hands on multi-colored or golden beets, by all means, use those!
The prettier your food is, the better it tastes. <– tweet that
Or, that’s how I see it anyways.
Asian Beet Slaw
- 2 medium beets (tennis ball size), peeled
- 1-2 Tbsp toasted sesame oil
- Juice of 1-2 lemons (or limes)
- ¼ teaspoon salt (or to taste)
- 1 scallion, thinly sliced (save some for garnish)
- Shred beets in a food processor with the grating attachment OR use a coarse grater (like you’d use for cheese). Just beware this is a messy job when done by hand.
- In a large bowl mix shredded beets with remaining ingredients and let marinate for 30 minutes. Garnish with some additional sliced scallions. Serve and enjoy.
Asian beet slaw is a colorful addition to salads, tacos, or lettuce wraps. It’ll keep in the fridge for about a week.
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And again, a huge thank you to everyone for supporting me on my MRT/LEAP program to manage food sensitivities. So far, it’s been 100% worth the effort and has me exploring in the kitchen more than I ever imagined. Stay along for the ride and get some culinary inspiration of your own. If you’ve got questions about what I’m doing, you might have missed my recap of the first week eating with food sensitivities, read it here. Or my farewell to almonds.
If you suspect you are struggling with food sensitivities of your own and want to find out more about working with me, go here.
Oh and before I sign off… If you’ve got another delicious way to prepare beets, tell me about it in the comments below.
Until next week,