Carrot Beet and Apple Salad is a fresh take on coleslaw. The mint and cumin vinaigrette is so flavorful. This mayo-free side dish is perfect for your summer BBQs and winter dinners alike. It's really perfect all year-round!

Carrot Beet and Apple Salad with Mint and Cumin Vinaigrette

This salad is confusing. It reminds me of summer: hot days, sweet vegetables and sunshine. But it's made with certifiable winter veggies: beets, apples, and carrots.

It would go equally well alongside some BBQ as it would beside something tasty and tender you pull out of your slow cooker.

It's kinda like a cross between a mayo-free coleslaw and a salad. It's crunchy and sweet and a tiny bit earthy from the beets. I like to mix in lots of mint; it's my favorite part of the salad.

It also keeps for ages so if you don't finish it all at dinner you can take the leftovers for lunch. Is it right to call something a salad that can turn into leftovers? Now that I think about that I'm not sure I named this salad right …

Carrot Beet and Apple Salad with Mint and Cumin Vinaigrette

Unless you're a bit masochistic, you'll want to use a mandolin to slice the veggies. I don't know about you but fussing over cutting vegetables perfectly thin and just the right length is not my idea of fun. With a mandolin, you'll get the job done in about 2 minutes as opposed to 20 minutes if you tried to cut each little piece.

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And hey … If you caught the post on Miso Ginger Salmon Steaks and were wondering what the heck the delicious salad in the back of the pics here, this is it!

Carrot Beet and Apple Salad with Mint and Cumin Vinaigrette

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Best Coleslaw Recipes

Carrot Beet and Apple Salad with Mint and Cumin Vinaigrette

Carrot Beet and Apple Salad with Mint and Cumin Vinaigrette

Carrot Beet and Apple Salad is a fresh take on coleslaw. The mint and cumin vinaigrette is so flavorful. This mayo-free side dish is perfect for your summer BBQs and winter dinners alike. It's really perfect all year-round!

If you love this recipe as much as we do, let us know with a 5-star rating!

5 stars (9 ratings)
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Ingredients

  • 2 large carrots
  • 1 large crisp apple
  • 2 medium beets
  • 1 cup mint, roughly chopped

Dressing

  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • 1 tablespoon honey
  • ¾ teaspoon ground cumin
  • 1 pinch sea salt

Instructions 

  • Using a mandolin with a ⅛ blade, shred the carrots and apple and place them in a large salad bowl. Shred the beets with the mandolin then rinse them under cold running water 3-4 times then place them in the salad bowl. This will help them not bleed their color through the salad. If the presentation isn't important when you're serving this, you can skip this step. (You can also grate the veggies; the taste will remain roughly the same but the presentation will be quite different.)
    2 large carrots, 1 large crisp apple, 2 medium beets
  • Whisk the dressing ingredients in a medium-sized bowl.
    ¼ cup apple cider vinegar, ¼ cup olive oil, 1 tablespoon honey, ¾ teaspoon ground cumin, 1 pinch sea salt
  • Add the mint to the salad bowl then pour the dressing over the top and toss to coat well.
    1 cup mint
Serving: 1 serving = ⅛ of the recipe, Calories: 114kcal, Carbohydrates: 13g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 53mg, Potassium: 268mg, Fiber: 3g, Sugar: 9g, Vitamin A: 3277IU, Vitamin C: 6mg, Calcium: 31mg, Iron: 1mg
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