Best 5 Beet And Carrot Quick Slaw Recipes

CRUNCHY BEET CARROT SLAW

Steps:

• Wash the beet and carrots well. If the skin looks smooth and clean, leave it on. If it looks rough and dry, peel it off. Shred the beets and carrots and place in a salad bowl.
• Toast the almonds over medium heat in a small dry skillet. Then pour them on a paper towel to cool. Add the chopped mint and sultanas to the salad bowl. Add the almonds once they are cool.
• In a small bowl whisk together the oil, vinegar, honey, ginger, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Pour over the slaw and toss well. Taste, then season with salt and pepper as needed. Serve immediately, or cover and refrigerate until ready to serve.

BEET AND CARROT SLAW

Steps:

• In a large bowl, whisk together orange juice, oil, vinegar, and mustard; season with salt and pepper. Cut greens off beets; discard stems and cut leaves into 1/4-inch-wide strips. Peel and grate beets; place in a strainer and rinse until water runs clear, then squeeze dry with a paper towel. Add to bowl along with beet leaves and carrots. Toss to combine. Let stand 15 minutes before serving.

BEET AND CARROT BLINIS

Steps:

• For the pickled carrots: Shave the carrot into ribbons using a vegetable peeler. Blanch in boiling water for 30 seconds. Drain, refresh in cold water, then place on a clean tea towel or paper towel to get rid of excess water.
• In a large bowl, mix together the mirin, brown rice vinegar, sesame oil, agave and 1/4 teaspoon salt. Add the carrot ribbons and toss to coat in the marinade. Set to one side to infuse for about 30 minutes.
• For the blinis: Sift the buckwheat flour, all-purpose flour, beetroot powder and baking powder into a medium bowl. Add a pinch of salt and mix together. Make a well in the middle of the dry ingredients and then pour in the plant-based milk and 1 tablespoon of olive oil and whisk until it forms a smooth batter. If the mixture is a little thick, add a tablespoon more of the milk.
• Heat a lightly greased large frying pan over low heat. (Test if the pan is hot enough by using a drop of batter and see if it sizzles). Drop teaspoons of the batter into the hot pan, swirling with the back of the spoon to slightly flatten the batter into even circles. As soon as bubbles appear on the top, about 1 minute, flip over and cook for 1 to 2 minutes longer. Remove from the pan and put on a serving plate. Fry the remaining batter in batches. Allow to cool.
• To serve: Spoon 1/2 teaspoon of the vegan cream cheese on top of each blini. Roll a ribbon of carrot around your finger and place on top. Garnish with micro herbs and serve.

BEET, CABBAGE, AND CARROT SLAW WITH CARAWAY SEEDS

Steps:

• Make dressing: In a small bowl, combine caraway, lemon juice, miso, and shallot. Slowly whisk in oil until emulsified. Season with pepper. Set aside.
• In a large bowl, combine beets, cabbage, and carrots. Drizzle dressing over vegetables, and toss until combined. Serve chilled or at room temperature.

BEET AND CARROT SLAW

Steps:

• In a large bowl, whisk together orange juice, oil, vinegar, and mustard; season with salt and pepper. Cut greens off beets; discard stems and cut leaves crosswise into 1/4-inch-wide strips, then wash well and dry. Peel and grate beets; place in a sieve and rinse until water runs clear, then squeeze dry with paper towels. Add to bowl along with beet leaves and carrots. Toss to combine. Let stand 15 minutes before serving.
• (Per Serving)
• Calories: 136
• Fat: 7.3g (1g Saturated Fat)
• Protein: 2.3g
• Carbohydrates: 16.3g
• Fiber: 4.2g