Sweet & Crunchy Rainbow Beet Slaw Recipe
I’m about to share something that’ll make you question why you ever settled for boring coleslaw from the deli counter. This rainbow beet slaw isn’t just another pretty face in the produce aisle – though trust me, it’s gorgeous enough to make your Instagram followers weep with envy. The real magic happens when sweet, earthy beets meet that tangy-sweet dressing, creating flavors that dance around your mouth like they’re auditioning for a cooking show.
Why You’ll Love this Sweet & Crunchy Rainbow Beet Slaw
While most slaws leave you feeling like you’re munching on sad, soggy cabbage, this rainbow beet slaw delivers a completely different experience.
I’m talking about actual crunch that doesn’t quit, sweetness that hits just right, and colors so vibrant they’ll make your Instagram followers weep with envy.
This isn’t your typical picnic side dish. The raw beets bring earthy sweetness, while carrots add that satisfying snap.
Golden raisins? They’re like little bursts of sunshine mixed throughout. And those toasted almonds provide the perfect nutty contrast to all that natural sugar.
It’s healthy food that doesn’t taste like punishment.
What Ingredients are in Sweet & Crunchy Rainbow Beet Slaw?
This rainbow beet slaw comes together with just a handful of simple ingredients that you can probably find at any decent grocery store. The beauty lies in how these everyday items transform into something that looks like it belongs in a fancy restaurant but tastes like comfort food.
Most of these ingredients are probably sitting in your kitchen right now, or at least they should be if you’re the type who likes to keep things interesting. The combination might sound a little unusual at first, but trust me on this one.
For the Slaw:
- 3 large raw beets
- 3 large carrots
- 1/4 cup fresh mint
- 1/2 cup golden raisins
- 1/2 cup slivered almonds
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon fresh ginger (grated or minced)
- Salt and pepper to taste
A Few Things to Keep in Mind
When you’re picking out beets, look for ones that feel heavy for their size and have smooth skin without any soft spots. Size matters here too; bigger beets mean less peeling work for you.
Same goes for the carrots, thick ones will give you better shreds and won’t turn to mush when you toss everything together.
Fresh mint makes all the difference in this recipe. Those sad, wilted herbs in the clearance section just won’t cut it. You want bright green leaves that smell amazing when you give them a gentle squeeze.
If you can’t find fresh mint, you could substitute with fresh parsley, but you’ll lose some of that bright, invigorating flavor.
The golden raisins add sweetness, but regular raisins work fine if that’s what you have. Dried cranberries or chopped dried apricots could work too, though they’ll change the flavor profile a bit.
As for the almonds, slivered ones toast up nicely and distribute better throughout the slaw than whole ones, but sliced almonds work in a pinch.
How to Make this Sweet & Crunchy Rainbow Beet Slaw
Making this rainbow beet slaw is surprisingly straightforward, though I’ll warn you upfront that your cutting board might look like a crime scene by the time you’re done. Beets have a way of staining everything they touch, so maybe wear an apron unless you’re going for that abstract art look on your shirt.
Start by shredding your 3 large raw beets and 3 large carrots. You can use a box grater, but honestly, a food processor with the shredding disc will save your knuckles and your sanity. If you’re going the manual route, peel everything first and work slowly. The beets are the real troublemakers here, they’re harder than you think and have zero respect for your manicure.
While you’re conquering the root vegetables, take a moment to chop your 1/4 cup fresh mint. Don’t go crazy with the knife work, rough chops are perfectly fine. The mint will wilt a bit once you add the dressing anyway, so those Instagram-worthy chiffonade cuts aren’t necessary.
Next up, toast your 1/2 cup slivered almonds in a dry skillet over medium heat. This step takes maybe three to four minutes, but stay close because almonds go from perfectly golden to burnt offerings faster than you can say “expensive mistake.” You’ll know they’re ready when they smell nutty and look lightly browned.
Now comes the fun part, or the messy part, depending on your perspective. Combine all your prepped vegetables with the 1/2 cup golden raisins and toasted almonds in a large bowl. Use your hands if you want, just remember that beet juice doesn’t discriminate between fingers and cutting boards.
For the dressing, whisk together 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon honey, and 1 teaspoon fresh ginger in a small bowl. The honey might be stubborn at first, but keep whisking and it’ll eventually play nice with the other ingredients. Add salt and pepper to taste, starting with just a pinch of each.
Pour the dressing over your slaw and toss everything together until every shred is coated. Your hands work best for this job, though tongs will do if you’re trying to keep things civilized. The colors will start bleeding together a bit, which is exactly what you want, that’s where the rainbow effect comes from.
The slaw is ready to eat immediately, but the flavors get better if you let it sit for about fifteen minutes. The vegetables will soften slightly and absorb the dressing, while the raisins plump up and become little bursts of sweetness.
Sweet & Crunchy Rainbow Beet Slaw Substitutions and Variations
If you’re missing some ingredients or want to switch things up, this rainbow beet slaw is incredibly forgiving and practically begs for experimentation.
No golden raisins? Regular raisins work perfectly, or try dried cranberries for extra tartness. I love swapping almonds for walnuts or pecans when I’m feeling fancy.
Fresh herbs are flexible too. Basil brings earthy sweetness, while parsley adds brightness. Don’t have apple cider vinegar? White wine vinegar steps in beautifully.
Want more crunch? Toss in chopped celery or cucumber.
Feeling adventurous? A handful of pomegranate seeds creates gorgeous jewel tones and bursts of sweetness.
What to Serve with Sweet & Crunchy Rainbow Beet Slaw
Three words perfectly capture what makes this rainbow beet slaw shine as a side dish: fresh, vibrant, and versatile.
I love pairing it with rich, hearty proteins that need a bright counterpoint. Grilled salmon? Perfect match. The earthy sweetness balances the fish’s richness beautifully.
BBQ pulled pork benefits from the slaw’s crisp texture and acidic punch, cutting through all that smoky fat.
For lighter fare, I’ll serve it alongside quinoa bowls or tucked into grain salads. The colorful presentation makes any meal Instagram-worthy, honestly.
Even simple roasted chicken gets elevated when this rainbow creation sits beside it.
Final Thoughts
Honestly, this rainbow beet slaw has become my go-to recipe when I want something that looks fancy but won’t leave me stressed in the kitchen. The colors alone make people think I’m some sort of culinary genius, when really I just shredded some vegetables and tossed them with dressing.
What I love most is how forgiving it is. Too much ginger? The honey balances it. Forgot to toast the almonds? Still delicious.
It’s basically foolproof, which works perfectly for someone like me who tends to overthink everything in the kitchen.
Sweet & Crunchy Rainbow Beet Slaw
Ingredients
- 3 large raw beets peeled
- 3 large carrots peeled
- 1/4 cup fresh mint leaves
- 1/2 cup golden raisins
- 1/2 cup slivered almonds
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon fresh ginger grated
- Salt and pepper to taste
Instructions
- Using a box grater or food processor, shred the beets and carrots into thin strips.
- Finely chop the mint leaves.
- Toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes until lightly golden.
- In a large bowl, combine the shredded beets, carrots, chopped mint, golden raisins, and toasted almonds.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, and grated ginger.
- Pour the dressing over the slaw mixture and toss until everything is well coated.
- Season with salt and pepper to taste.
- Serve immediately or refrigerate for up to one day.
Notes
Nutrition
Frequently Asked Questions
How Long Does Raw Beet Slaw Last in the Refrigerator?
I’d recommend eating your raw beet slaw within three days of making it. While the recipe suggests it’ll keep up to a day, I’ve found it stays fresh and crunchy for several days when properly stored.
Will the Beets Stain My Hands When Shredding Them?
Yes, raw beets will definitely stain your hands when shredding them. I’d recommend wearing disposable gloves to avoid the deep red staining that’s quite difficult to wash off your skin completely.
Can I Make This Slaw Ahead of Time for Meal Prep?
I’d recommend making this slaw just before serving since the beets will release color and soften over time. If you must prep ahead, store components separately and combine right before eating.
Do I Need to Peel the Beets Before Shredding Them?
I’d definitely peel the beets before shredding them. The skin’s tough and can taste earthy or bitter. Use a vegetable peeler or knife to remove it completely for the best texture.
How Do I Prevent the Slaw From Becoming Watery After Mixing?
I’ll salt the shredded beets and let them sit for fifteen minutes, then squeeze out excess moisture with paper towels before adding other ingredients and dressing.