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.
Recipe courtesy of Young Sun Huh
Beet and Carrot Slaw
Total:
50 min
Prep:
40 min
Inactive:
5 min
Cook:
5 min
Yield:
6 to 8 servings (6 cups)
Level:
Easy
Total:
50 min
Prep:
40 min
Inactive:
5 min
Cook:
5 min
Yield:
6 to 8 servings (6 cups)
Level:
Easy
Total:
50 min
Prep:
40 min
Inactive:
5 min
Cook:
5 min
Yield:
6 to 8 servings (6 cups)
Level:
Easy

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

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.

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