Beet and Carrot Slaw

Name: Beet and Carrot Slaw
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 to 8 servings (6 cups)
Ingredients: 2 tablespoons fresh lemon juice; 1 tablespoon red wine vinegar; 1 clove garlic, minced; 1/2 small red onion, finely diced (about 1/2 cup); Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 1 teaspoon cumin seeds; 1 teaspoon honey; 1/2 teaspoon sweet paprika; Pinch cayenne; 1/4 cup olive oil; 2 large carrots, julienned; 1 large beet, julienned; 1/2 cup fresh cilantro leaves, roughly chopped

Recipe courtesy of Young Sun Huh

Watch how to make this recipe.

Beet and Carrot Slaw

0 Reviews

This is a gorgeous and refreshing slaw that is suitable for every season. A box grater or food processor shredding attachment are good, time-saving alternatives if you don't want to cut the beets and carrots by hand.

Level: Easy
Yield: 6 to 8 servings (6 cups)
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

82

Total Fat

7

Saturated Fat

1

Carbohydrates

5

Dietary Fiber

1

Sugar

3

Protein

1

Cholesterol

0

Sodium

125

Total: 50 min
Prep: 40 min
Inactive: 5 min
Cook: 5 min

Level: Easy
Yield: 6 to 8 servings (6 cups)
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

82

Total Fat

7

Saturated Fat

1

Carbohydrates

5

Dietary Fiber

1

Sugar

3

Protein

1

Cholesterol

0

Sodium

125

Total: 50 min
Prep: 40 min
Inactive: 5 min
Cook: 5 min

Ingredients

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

1 clove garlic, minced

1/2 small red onion, finely diced (about 1/2 cup)

Kosher salt and freshly ground black pepper

1 teaspoon cumin seeds

1 teaspoon honey

1/2 teaspoon sweet paprika

Pinch cayenne

1/4 cup olive oil

2 large carrots, julienned

1 large beet, julienned

1/2 cup fresh cilantro leaves, roughly chopped

Directions

Put the lemon juice, vinegar, garlic, onions, salt and pepper to taste in a large bowl. Set aside for 5 minutes. In a small skillet, toast the cumin seeds until fragrant, about 3 minutes. Grind in a spice grinder until fine. Add the honey, ground cumin, paprika and cayenne to the bowl. Whisk in the olive oil in a thin stream.
Add the carrots, beets and cilantro to the dressing. Toss. Taste and add more salt and pepper if desired.