Carrot Beet Apple Salad
Carrot Beet 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!
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 …
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.
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!
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Carrot Beet Apple Salad Recipe
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- 2 large carrots
- 1 large crisp apple
- 2 medium beets
- 1 cup mint, roughly chopped
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- 1 tablespoon honey
- ¾ teaspoon ground cumin
- 1 pinch sea salt
- 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
I just made this salad and it was absolutely delicious. Shreaded in the food processor made it so easy. Will definitely make it again and often.
Do you cook your beets or use them raw (once peeled)?
We use them raw in this recipe. 🙂
This looks tasty! What a great side dish for summer bbqs.
I’ve had this recipe pinned for months and finally made it yesterday for a baby shower, where the mother-to-be is vegan. I used agave nectar instead of honey, spiralized the veggies and topped it with salted, toasted pumpkin seeds for a bit of protein. The salad was a big hit and so bright and refreshing on the usually warm summer day in the PNW. Thank you for the recipe, I’ll be making it again!
This looks so good! I can’t get mint where I live though. Do you have an alternative substitution for the mint or should I make it as is without any substitute. Thanks!
Mint is a tricky one to substitute. Anything in the mint family would work – spearmint, etc. While quite different, I think that cilantro would be nice in this recipe. Or you can simply omit it. 🙂
Thanks! I’ll try the cilantro!
What brand of Mandolin did you use. I love the perfect strips.
I have a Benriner. It’s one of the cheaper brands but it works well. 🙂
Really really yummy and fresh!
I’m so happy to hear it turned out well!
Oh my gosh! I didn’t see this coming – this is delicious! Is it the cumin that makes this so tasty?? Thanks for this and I can’t wait to try the coconut curry lentil soup!
So happy it was a hit! And yes, I think it’s the cumin that gives this recipe something special. 🙂
Is the beetroot meant to be cooked or raw?
It’s raw in this recipe. 🙂
Made this last night and added cabbage. Fantastic salad 🙂 I’ve been eating a lot of roasted beetroot in salads recently, but glad to have found an alternate option 🙂
Good call on adding cabbage. I love cabbage!
How long does this last the fridge? I made the whole recipe but there are only two of us to eat it and I have quite a bit left.
It’s best eaten the same day, but for up to a week in the fridge without going bad. The carrots and beets will start to soften so it won’t be as crispy and delicious. I’d probably eat it within a day or two, not for food safety, but for the quality.
If you make ahead, do the beets stain the carrots and apples? I want to make this the day before but could add the beets right before serving.
Yes, they will. Best to keep them separate and mix them in right before serving. 🙂
I recently had lunch with my Daughter who served delicious baked Salmon with the Apple,Beetroot and apple salad. I Googled it today and now I know where she found the Recipe! I will now be able to repeat the same delicious meal. Thank you very much.. I like what I see on your Website. Ruby in Australia.
I love this story! So happy you were able to find the recipe. 🙂
I would like to try this one looks delicious. Do I have to use cooked beetroot?
Nope … you can grate it raw. 🙂
I can’t wait to try this! I had a beet and apple salad awhile ago and have been searching for a recipe to recreate this deliciousness it and it looks like I’ve found one! Thanks for another awesome idea!
Thank you so much, Lyndz!!