Beet And Carrot Quick Slaw Recipes

CRUNCHY BEET CARROT SLAW

Steps:

• Wash the beet and carrots well. If the skin looks smooth and clean, leave it on. If it looks rough and dry, peel it off. Shred the beets and carrots and place in a salad bowl.
• Toast the almonds over medium heat in a small dry skillet. Then pour them on a paper towel to cool. Add the chopped mint and sultanas to the salad bowl. Add the almonds once they are cool.
• In a small bowl whisk together the oil, vinegar, honey, ginger, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Pour over the slaw and toss well. Taste, then season with salt and pepper as needed. Serve immediately, or cover and refrigerate until ready to serve.

CABBAGE AND BEET SLAW

Steps:

• Toss 1/2 thinly sliced small red onion with 3 tablespoons red wine vinegar; set aside 10 minutes. Stir in 2 tablespoons olive oil and 1 teaspoon each grainy mustard and honey. Grate 2 carrots and 1 beet on the large holes of a box grater; add to the dressing along with 1/2 thinly sliced small red cabbage and 1/2 cup parsley; season with salt and pepper. Let stand 20 minutes.

BEET AND CARROT SLAW

Steps:

• In a large bowl, whisk together orange juice, oil, vinegar, and mustard; season with salt and pepper. Cut greens off beets; discard stems and cut leaves into 1/4-inch-wide strips. Peel and grate beets; place in a strainer and rinse until water runs clear, then squeeze dry with a paper towel. Add to bowl along with beet leaves and carrots. Toss to combine. Let stand 15 minutes before serving.

BEET AND CARROT SLAW WITH RAISINS AND NUTS

Steps:

• Add white wine vinegar, raisins, and garlic to a large bowl. Let sit while you prep the beets and carrots.
• Add beets, carrots, cilantro, nuts, salt, and lemon juice to the bowl. Toss to combine. Add olive oil and gently toss again to combine.
• Serve immediately or store 4-5 days covered in the refrigerator.

CRUNCHY BEET AND CARROT SLAW

Steps:

• In a large dry skillet (use a heavy-bottomed pan for best results), lightly toast the sunflower seeds over medium heat until aromatic and golden. You will need to do this in batches.
• Pay close attention and shake the skillet frequently for even browning. Remove immediately once toasted so they do not continue to cook.
• In the same pan, lightly toast the sesame seeds together with and nigella seeds until aromatic (ca. 1-2 minutes).
• Place the beet and carrot strips in a serving bowl. Toss with a drizzle of red wine vinegar and olive oil. Season with a little sea salt, to taste.
• Directly before serving, add the parley and toasted seeds. Toss to combine and enjoy!

CARROT, YELLOW BEET, AND APPLE SLAW WITH CARAWAY SEED DRESSING

Steps:

• Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate carrots, beets, and apple into a large bowl.
• Whisk yogurt, mayonnaise, vinegar, honey, caraway seeds, 1 tsp. salt, and 1/2 tsp. pepper in another large bowl until smooth.
• Add carrots, beets, apple, and kale and toss to combine. Season with salt and pepper. Cover and chill until ready to serve.
• Do Ahead
• Slaw can be made and chilled for up to 8 hours.

BEET AND CARROT QUICK SLAW

Steps:

• In a small non-reactive bowl whisk together Dijon mustard, red wine vinegar, celery seed, sugar, salt and olive oil. Season with pepper. Place beets, carrots and parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust seasonings.