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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.

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