Shredded Beet And Radish Slaw With Rice Noodles Recipes

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SWEET BEET DRESSED SLAW



Sweet Beet Dressed Slaw image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/3 cup extra-virgin olive oil, plus 3 tablespoons
2 small to medium-sized red beets, peeled and grated
Salt and freshly ground black pepper
2 heaping tablespoons Dijon mustard
3 tablespoons red wine vinegar
3 tablespoons chopped fresh dill
8 to 10 radishes, julienned
1/2 small head red cabbage, thinly shredded
3 bias cut scallions
2 rounded spoonfuls dill pickle relish

Steps:

  • Preheat a medium size skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Once you see the oil ripple in the pan add the grated beets, season with some salt and pepper and cook stirring every now and then until they are tender, about 5 minutes. Transfer the beets to a bowl and let them cool down a bit. Add the mustard and the vinegar to the beets. Whisk in the remaining extra-virgin olive oil in a slow and steady stream. Add the fresh dill, radishes, shredded cabbage, sliced scallions and relish and toss to combine, taste and adjust seasoning with salt and pepper. Serve now or the next day.

SHREDDED BEET AND CARROT SALAD



Shredded Beet and Carrot Salad image

Beets, which are rich in folic acid and vitamin C, are the primary ingredient of this simple salad.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 11

1/4 cup fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon cayenne pepper
Coarse salt
1 pound raw beets, peeled
2 carrots, peeled
1/3 cup coarsely torn fresh parsley

Steps:

  • In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 teaspoon salt.
  • In a food processor fitted with the shredding disk, shred beets then carrots. Add to bowl along with parsley, and toss to combine.

Nutrition Facts : Calories 8 g, Fiber 3 g, Protein 1 g, SaturatedFat 2 g

SHREDDED BEET AND RADISH SLAW WITH RICE NOODLES



Shredded Beet and Radish Slaw With Rice Noodles image

I intended this mixture as a filling for spring rolls, and you can certainly use it this way (though it's a bit moist). But having mixed it together I tasted it and it was so good, I just wanted to sit down and eat it for dinner, which is what I did - and for lunch the following day. If you do want to wrap this salad, I suggest wrapping it in romaine lettuce leaves.

Provided by Martha Rose Shulman

Categories     easy, quick, pastas, salads and dressings

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 12

2 ounces rice vermicelli (thin rice sticks) or thin rice noodles for stir-fries
1/4 cup rice vinegar
2 teaspoons soy sauce
1 large red beet (7 to 8 ounces), peeled and grated
1 bunch radishes (5 to ounces), grated
1/2 cup chopped cilantro, plus sprigs for garnish
3 tablespoons slivered mint leaves
2 tablespoons slivered Thai basil leaves (may substitute regular basil if you can't get the Thai variety)
1 to 2 tablespoons minced pickled ginger (to taste)
2 teaspoons finely grated or chopped orange zest
Salt to taste
Romaine lettuce leaves for serving

Steps:

  • Place the rice noodles in a large bowl and cover with hot water. Soak for 20 minutes, or until pliable. Meanwhile, bring a large pot of water to a boil. Drain the noodles and add to the boiling water. Boil 1 minute and drain. Rinse with cold water and transfer to a bowl. Using kitchen scissors, cut the noodles into 2-inch lengths. Toss with 2 teaspoons of the rice vinegar and the soy sauce.
  • Place the grated beets, radishes and chopped herbs in a large bowl and toss with the remaining rice vinegar and salt to taste. Add the noodles, pickled ginger and orange zest and toss together. Taste and add salt if desired.
  • To serve, line plates or a platter with lettuce leaves and top the lettuce with the salad. Garnish with cilantro sprigs and serve.

Nutrition Facts : @context http, Calories 54, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 192 milligrams, Sugar 2 grams

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