Recipe courtesy of Young Sun Huh

Beet and Carrot Slaw

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
  • Total: 50 min
  • Prep: 40 min
  • Inactive: 5 min
  • Cook: 5 min
  • Yield: 6 to 8 servings (6 cups)
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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


  1. 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. 
  2. Add the carrots, beets and cilantro to the dressing. Toss. Taste and add more salt and pepper if desired.