Carrot And Beet Slaw With Pistachios And Raisins Recipes

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BEET AND CARROT SLAW WITH RAISINS AND NUTS



Beet and Carrot Slaw with Raisins and Nuts image

Easy beet and carrot slaw recipe with raisins and almonds. This healthy beet slaw is a perfect vegan side dish. Who knew raw beets tasted so great?

Provided by Nick @ walktoeat

Categories     Appetizer

Time 15m

Number Of Ingredients 10

2 Tbsp. white wine vinegar
1/2 cup raisins
1 clove garlic, grated
3/4 pound beets, peeled, grated or cut into matchsticks (( about 2 medium beets))
1/2 pound carrots, grated or cut into matchsticks
1 lemon, juice only ((about 2 tbsp.))
3/4 cup lightly packed cilantro
1/2 cup almonds, pecans, or pistachios, roughly chopped
1 1/2 tsp. kosher salt
1/4 cup olive oil

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.

Nutrition Facts : Calories 271 kcal, Fat 16.4 g, ServingSize 1 serving

BEET AND CARROT SALAD



Beet and Carrot Salad image

You can make this raw, root vegetable slaw up to four days before you plan to eat it.

Provided by Magdalena Wszelaki

Categories     HarperCollins     Salad     Vegetarian     Vegetable     Carrot     Beet     Healthy     Quick and Healthy     Lunch     Walnut

Yield 4-6 servings

Number Of Ingredients 13

Salad:
2 cups shredded peeled beets
2 cups shredded unpeeled carrots
1 cup chopped raw walnuts
1/4 cup chopped scallions
1/4 cup chopped fresh flat-leaf parsley
Dressing:
1/2 cup extra virgin olive oil
Freshly grated peel of 1 orange
1/4 cup freshly squeezed orange juice
2 tablespoons apple cider vinegar
1 teaspoon ground cumin
1 teaspoon salt

Steps:

  • To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.

BEET AND CARROT QUICK SLAW



Beet and Carrot Quick Slaw image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon celery seed
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
Cracked black pepper
1 pound beets, peeled and shredded, about 3 medium beets
1/2 pound carrots, peeled and shredded, about 3 carrots
3 tablespoons fresh chopped parsley leaves

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.

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