Mom: make this slaw.

This is another variation of the cabbage/peach/pine nut version I posted earlier, or the one with the roasted matchsticked beets. This one is completely raw, and Tim ate a quart of it yesterday.

Lunch and dinner and lunch and lunch

Lunch and dinner and lunch and lunch

2-3 carrots, peeled

3-4 beets, peeled

2 hakurai turnips [if you want]

1 small head red cabbage

1 bunch scallions, coarsely chopped

1 tbsp rice wine vinegar

1 tbsp apple cider vinegar

2 tbsp olive oil

2 tsp soy sauce

1 tbsp agave nectar or honey

salt and pepper to taste

In food processor, shred carrots, beets, turnips and cabbage to slaw texture, and toss in a big bowl with scallions. Add dressing, toss to coat, adjust to taste.

This makes a big whopping pile of blazingly fuschia slaw. The other night, we had this with polenta and shrimp prepared like this.