Beet and carrot slaw is a fresh and crunchy salad that combines the earthy sweetness of beets with the vibrant crunch of carrots, creating a colorful and nutritious side dish. This zesty slaw is not only visually appealing but also packed with vitamins and minerals, making it a perfect addition to any meal. The tangy dressing enhances the natural flavors of the vegetables, while the addition of herbs or nuts can add extra texture and flavor. Whether served at a picnic, as a side for grilled meats, or as a light lunch, beet and carrot slaw is a delightful way to enjoy raw vegetables.
Ingredients:
- 2 medium beets, peeled and grated
- 2 medium carrots, peeled and grated
- 1/4 cup red cabbage, finely shredded (optional)
- 1/4 cup fresh parsley or cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar or lemon juice
- 1 tablespoon honey or maple syrup (optional)
- Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine the grated beets, grated carrots, and shredded red cabbage (if using).
2. In a small bowl, whisk together the olive oil, apple cider vinegar (or lemon juice), honey (or maple syrup), salt, and pepper to create the dressing.
3. Pour the dressing over the beet and carrot mixture, tossing gently to coat the vegetables evenly.
4. Add the chopped parsley or cilantro and mix until well combined.
5. Let the slaw sit for about 15-30 minutes to allow the flavors to meld together.
6. Serve the beet and carrot slaw chilled or at room temperature as a refreshing side dish. Enjoy this colorful and nutritious slaw that adds a delightful crunch to your meal!
Aprile's Kitchen 