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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Carrot Beet and Apple Slaw with Mint and Cumin Vinaigrette

Carrot Beet and Apple Salad with Mint and Cumin Vinaigrette

  • Author: Kristen Stevens
  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 15 mins
  • Yield: 6-8 servings 1x
  • Category: Side Dish
  • Method: No Cook
  • Cuisine: Asian

Description

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!


Scale

Ingredients

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

For the salad dressing:

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

Instructions

  1. In a medium sized bowl whisk together all of the dressing ingredients.
  2. Using a mandolin with a ⅛ blade, shred the carrots and apple and place them in a large bowl. Shred the beets with the mandolin then rinse them under cold running water 3-4 times. This will help them to 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.)
  3. Add the beets and the mint to the bowl with the carrots and apple. Pour the dressing over and toss to coat well.