Sweet & Crunchy Rainbow Beet Slaw
This vibrant raw beet slaw combines earthy shredded beets and carrots with fresh mint, sweet golden raisins, and crunchy almonds. Tossed in a simple honey ginger dressing, it's a colorful, nutritious side dish that's as beautiful as it is delicious.
Print
Pin
Save
Servings: 6
Calories: 145kcal
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
Wear gloves when handling beets to prevent staining your hands and cutting board
For easier shredding, use the large holes of a box grater or the shredding disc of a food processor
The slaw can be made up to 1 day ahead - the flavors actually improve as they meld together
Substitute dried cranberries or chopped dates for the golden raisins if preferred
For a vegan version, replace honey with maple syrup or agave nectar
Add crumbled goat cheese or feta for extra richness and protein
Nutrition
Serving: 1Cup | Calories: 145kcal | Carbohydrates: 22g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 85mg | Potassium: 380mg | Fiber: 4g | Sugar: 17g