Best Raw Vegan Beet Slaw With Mint Recipes
CRUNCHY BEET CARROT SLAW
Crunchy Beet Carrot Slaw Recipe - A light vegetarian salad with massive crunch and flavor. Only 5 base ingredients, and a simple dressing, yet huge wow-factor!
Provided by Sommer Collier
Categories Salad
Time 10m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 4 ounces, Calories 131 kcal, Carbohydrate 16 g, Protein 2 g, Fat 7 g, Sodium 42 mg, Fiber 2 g, Sugar 10 g
EASY BEETROOT COLESLAW RECIPE
This banging beetroot coleslaw recipe is deliciously crisp & refreshingly earthy. This vegan beetroot salad is the perfect side or show stopping main salad, on burgers, tacos or hotdogs. Speckled with poppy seeds, spring onion and chilli flakes, it is the perfect vegan salad showstopper with it's natural vibrancy.
Provided by Gillian Edwards
Categories Vegan Salad Recipes
Time 10m
Number Of Ingredients 10
Steps:
- Wash and prepare the vegetables. Peel carrots and beetroots if you wish, however i simply scrubbed clean and chopped off any unfavourable parts. Warning - you may want to wear gloves to protect your hands from beetroot juice!
- FInely chop and deseed your red chilli pepper and chop the spring onions, save a sprinkle to garnish the dish
- Using either a food processor with the thick shredding setting, or a hang grater, begin grating the carrots and beetroot. Using a food processor keeps things contained as the beetroot can seep out a lot of purple beetroot juice in the process and stain hands/worktops!
- Drain out any beetroot juice and place the shredded carrot and shreeded beetroot in a mixing bowl
- Add chopped spring onions and red chilli pepper - begin mixing gently with two wooden spoons
- Begin adding liquid ingredients, including the olive oil, mustard, apple cider vinegar and lemon juice.
- Add salt to taste - then serve!
Nutrition Facts : Calories 143 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 167 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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