Best 9 Shredded Beet And Radish Slaw With Rice Noodles Recipes

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**Shredded Beet and Radish Slaw with Rice Noodles: A Symphony of Colors and Flavors**

Welcome to a culinary adventure where vibrant colors and refreshing flavors dance on your palate. Our shredded beet and radish slaw with rice noodles is a symphony of textures and tastes that will invigorate your senses. This delightful dish combines the earthy sweetness of beets, the crisp spiciness of radishes, and the chewy tenderness of rice noodles, creating a harmonious balance that is both satisfying and nutritious. Accompanied by a zesty dressing made with rice vinegar, sesame oil, and ginger, this slaw transforms into a flavor sensation that will leave you craving more. Explore our collection of recipes that showcase the versatility of this vibrant slaw, from a refreshing summer salad to a hearty grain bowl. Get ready to embark on a culinary journey that celebrates the beauty and deliciousness of fresh vegetables.

Check out the recipes below so you can choose the best recipe for yourself!

SHREDDED BEET AND RADISH SLAW WITH RICE NOODLES



Shredded Beet and Radish Slaw With Rice Noodles image

I intended this mixture as a filling for spring rolls, and you can certainly use it this way (though it's a bit moist). But having mixed it together I tasted it and it was so good, I just wanted to sit down and eat it for dinner, which is what I did - and for lunch the following day. If you do want to wrap this salad, I suggest wrapping it in romaine lettuce leaves.

Provided by Martha Rose Shulman

Categories     easy, quick, pastas, salads and dressings

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 12

2 ounces rice vermicelli (thin rice sticks) or thin rice noodles for stir-fries
1/4 cup rice vinegar
2 teaspoons soy sauce
1 large red beet (7 to 8 ounces), peeled and grated
1 bunch radishes (5 to ounces), grated
1/2 cup chopped cilantro, plus sprigs for garnish
3 tablespoons slivered mint leaves
2 tablespoons slivered Thai basil leaves (may substitute regular basil if you can't get the Thai variety)
1 to 2 tablespoons minced pickled ginger (to taste)
2 teaspoons finely grated or chopped orange zest
Salt to taste
Romaine lettuce leaves for serving

Steps:

  • Place the rice noodles in a large bowl and cover with hot water. Soak for 20 minutes, or until pliable. Meanwhile, bring a large pot of water to a boil. Drain the noodles and add to the boiling water. Boil 1 minute and drain. Rinse with cold water and transfer to a bowl. Using kitchen scissors, cut the noodles into 2-inch lengths. Toss with 2 teaspoons of the rice vinegar and the soy sauce.
  • Place the grated beets, radishes and chopped herbs in a large bowl and toss with the remaining rice vinegar and salt to taste. Add the noodles, pickled ginger and orange zest and toss together. Taste and add salt if desired.
  • To serve, line plates or a platter with lettuce leaves and top the lettuce with the salad. Garnish with cilantro sprigs and serve.

Nutrition Facts : @context http, Calories 54, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 192 milligrams, Sugar 2 grams

SWEET BEET DRESSED SLAW



Sweet Beet Dressed Slaw image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/3 cup extra-virgin olive oil, plus 3 tablespoons
2 small to medium-sized red beets, peeled and grated
Salt and freshly ground black pepper
2 heaping tablespoons Dijon mustard
3 tablespoons red wine vinegar
3 tablespoons chopped fresh dill
8 to 10 radishes, julienned
1/2 small head red cabbage, thinly shredded
3 bias cut scallions
2 rounded spoonfuls dill pickle relish

Steps:

  • Preheat a medium size skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Once you see the oil ripple in the pan add the grated beets, season with some salt and pepper and cook stirring every now and then until they are tender, about 5 minutes. Transfer the beets to a bowl and let them cool down a bit. Add the mustard and the vinegar to the beets. Whisk in the remaining extra-virgin olive oil in a slow and steady stream. Add the fresh dill, radishes, shredded cabbage, sliced scallions and relish and toss to combine, taste and adjust seasoning with salt and pepper. Serve now or the next day.

BEET AND CARROT QUICK SLAW



Beet and Carrot Quick Slaw image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon celery seed
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
Cracked black pepper
1 pound beets, peeled and shredded, about 3 medium beets
1/2 pound carrots, peeled and shredded, about 3 carrots
3 tablespoons fresh chopped parsley leaves

Steps:

  • In a small non-reactive bowl whisk together Dijon mustard, red wine vinegar, celery seed, sugar, salt and olive oil. Season with pepper. Place beets, carrots and parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust seasonings.

BEET SLAW



Beet Slaw image

Provided by Alton Brown

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 12

1/4 cup red wine vinegar
2 tablespoons honey
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup olive oil
4 cups beets, boiled until tender, through a rouet, and pressed in paper towels
2 cups jicama, peeled and cut into sticks
3 cups fennel, cored, halved, and sliced with mandoline
1/4 cup grated onion
1 Asian pear, halved, cored, and sliced with a mandoline
2 tablespoons lemon juice
6 ounces goat cheese, crumbled

Steps:

  • In a small bowl combine the red wine vinegar, honey, black pepper, and salt. Slowly, while whisking add the oil until the mixture is emulsified. Combine all vegetables and let drain in a colander. Combine vegetables and dressing then toss with the lemon juice and goat cheese.

CREAMY RADISH SLAW



Creamy Radish Slaw image

Make and share this Creamy Radish Slaw recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 10m

Yield 10 serving(s)

Number Of Ingredients 10

4 cups shredded radishes (about 40)
2 cups chopped yellow peppers
1 1/2 cups shredded carrots
1/2 cup mayonnaise
1 tablespoon fresh dill, chopped
2 tablespoons white wine vinegar
2 teaspoons sugar
1 teaspoon dry mustard
salt
black pepper

Steps:

  • combine forst 3 ingredients in a bowl.
  • combine mayonnaise and remaining ingredients with a whisk.
  • drizzle over slaw, toss well to combine.
  • serve immediately.

BEET AND BROWN RICE SALAD WITH GOAT CHEESE



Beet and Brown Rice Salad with Goat Cheese image

Beets give a dramatic hue to a brown-rice salad, which is sprinkled with goat cheese, pine nuts, and parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

1 cup brown basmati, or other brown rice
1 bay leaf
Coarse salt
1/4 cup pine nuts
2 teaspoons olive oil
2 small onions, finely chopped
1 tablespoon minced garlic
4 medium red beets (about 1 pound), without greens, peeled and cut into 1/2-inch cubes
Freshly ground pepper
2 teaspoons freshly grated lemon zest
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
2 ounces (about 3/4 cup) soft goat cheese, crumbled

Steps:

  • Bring 1 1/2 cups water to a boil in a small saucepan. Stir in rice, bay leaf, and 1/2 teaspoon salt; cover. Reduce heat to low; simmer 30 minutes. Remove from heat; let stand, covered.
  • Meanwhile, toast pine nuts in oil in a 10-inch skillet over medium heat. Cook, stirring, until nuts are just browned, about 5 minutes. Transfer nuts with a slotted spoon to a small bowl.
  • Reduce heat to medium-low; add onions and garlic to skillet. Cook, stirring occasionally, until onions are translucent, about 8 minutes. Add beets and 1 teaspoon salt; season with pepper. Cover; cook, stirring occasionally, until beets are tender, about 25 minutes (if beets stick to skillet, add up to 1/4 cup water).
  • Remove bay leaf from rice. Stir rice, half of pine nuts, the lemon zest, and parsley into beet mixture. Transfer to a platter. Top with remaining pine nuts and the goat cheese. Garnish with parsley. Serve warm or at room temperature.

Nutrition Facts : Calories 230 g, Cholesterol 7 g, Fat 8 g, Fiber 4 g, Protein 7 g, Sodium 591 g

SHREDDED BEET AND CABBAGE SLAW



Shredded Beet and Cabbage Slaw image

Use your favorite variety of cabbage when you try our shredded beet and cabbage slaw recipe. This side dish is great for picnics or lunchtime.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 7

3 Tbsp. HEINZ Balsamic Vinegar
3 Tbsp. extra virgin olive oil
2 Tbsp. GREY POUPON Harvest Coarse Ground Mustard
4 cups shredded napa cabbage
2 small red beets, peeled, shredded
2 green onions, sliced
1/2 cup sliced almonds, toasted

Steps:

  • Whisk first 3 ingredients until blended.
  • Combine cabbage, beets and onions in large bowl. Add vinegar mixture; mix lightly. Let stand 15 min.
  • Sprinkle with nuts.

Nutrition Facts : Calories 140, Fat 12 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

PICKLED BEETS AND BREAKFAST RADISH SALAD



Pickled Beets and Breakfast Radish Salad image

Zesty pickled beets and fresh radishes sit atop a ring of creamy goat cheese in this colorful salad from Australian chef Peter Gilmore of Quay restaurant. Eat as a light and flavorful lunch, or serve as a sophisticated first course at your next dinner party.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 14

1 cup rice-wine vinegar
1/2 cup superfine sugar
8 small (2-inch) beets
8 ounces pitted Ligurian olives
1 1/2 cups extra-virgin olive oil
4 slices sourdough bread (crusts removed)
Sea salt
64 very small radishes, such as French breakfast or cherry bell, trimmed and quartered
16 very small red pearl onions
1/2 cup creme fraiche
1 1/4 cups fresh goat cheese
1/3 cup aged balsamic vinegar
1 cup baby watercress
1 cup micro herbs, preferably red-leaved, such as blood vein sorrel, red garnet, or bull's blood (beet leaves)

Steps:

  • In a small bowl, mix together rice-wine vinegar and sugar until sugar is dissolved. Peel beets and very thinly slice using a mandoline. Transfer sliced beets to a medium bowl and add vinegar mixture, reserving 3 tablespoons of vinegar mixture. Let beets stand for 1 hour.
  • Preheat oven to 180 degrees. Fit a baking sheet with a rack and set aside.
  • Place olives in the bowl of a food processor; with the machine on high, slowly add 1/3 cup olive oil. Process until a fine paste is formed. Place bread on prepared baking sheet and spread olive paste evenly on both sides of each slice of bread. Transfer to oven and bake until bread is toasted, about 30 minutes. Remove from oven and let cool.
  • Place cooled bread in the bowl of a food processor; process until fine crumbs are formed. Transfer crumbs to a medium skillet and toast over medium heat; remove from heat and set aside.
  • Bring a large pot of water to a boil over high heat. Prepare an ice-water bath and set aside. Generously salt boiling water and return to a boil; add radishes and onions and cook for 30 seconds. Drain and immediately transfer to ice-water bath to cool. Drain and peel onions. Transfer radishes and onions to a medium bowl; set aside.
  • Remove beets from vinegar mixture, squeezing out any excess; transfer beets to a medium bowl and set aside. Discard vinegar mixture.
  • In a small bowl, whisk together goat cheese and creme fraiche until well combined. Divide goat cheese mixture evenly between each of 8 serving bowls; spread goat cheese mixture in bottom of each bowl to create a 4 1/2-inch circle; sprinkle bread crumbs over goat cheese mixture.
  • Drizzle radishes and onions with 1/4 cup olive oil and season with sea salt. Toss to combine and divide evenly between each serving bowl. Drizzle beets with 1/4 cup olive oil and season with sea salt. Toss to combine and add to bowls with radishes and onions.
  • In a small bowl, whisk together balsamic vinegar and remaining 2/3 cup olive oil until well combined; drizzle over salads, keeping in mind you may not need to use all of the dressing. Garnish with watercress and micro herbs; serve immediately.

ASIAN RICE NOODLE SALAD



Asian Rice Noodle Salad image

The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal.

Provided by Lisa Leake

Categories     HarperCollins     Noodle     Salad     Rice     Side     Quick & Easy     Vegetarian     Peanut     Cabbage     Ginger     Dinner

Yield Seres 5-6 as a side dish

Number Of Ingredients 12

1 (8-ounce) box Asian brown rice (whole-grain) noodles
1/4 cup soy sauce (preferably reduced-sodium)
1 tablespoon rice vinegar
2 teaspoons fresh lime juice (from 1/2 lime)
2 teaspoons honey
2 teaspoons toasted sesame oil
1 teaspoon minced fresh ginger
1 garlic clove, minced
3/4 cup fresh cilantro leaves, chopped
3/4 cup chopped salted, dry-roasted peanuts or cashews
2 1/2 cups coleslaw mix (shredded green and red cabbage plus carrots, found in the produce aisle)
Red pepper flakes (optional)

Steps:

  • Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.
  • In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.
  • Add the sauce, cilantro, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later.

Tips:

  • Use a variety of beets and radishes: Different types of beets and radishes will give your slaw a variety of colors and flavors. Try using Chioggia beets, golden beets, watermelon radishes, or French breakfast radishes.
  • Shred the beets and radishes thinly: This will help them to marinate more easily and cook evenly.
  • Don't overcook the rice noodles: They should be cooked al dente, or slightly firm to the bite.
  • Use a flavorful dressing: The dressing is what will really make your slaw sing. Try using a dressing made with rice vinegar, soy sauce, sesame oil, and ginger.
  • Add some fresh herbs: Fresh herbs like cilantro, basil, or mint will add a pop of color and flavor to your slaw.

Conclusion:

Shredded beet and radish slaw with rice noodles is a healthy and delicious salad that is perfect for a summer meal. It is packed with colorful vegetables and topped with a flavorful dressing. This salad is also a great way to use up leftover beets and radishes. So next time you have some leftover beets and radishes, give this slaw a try!

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