Raw Beet Carrot and Apple Salad with Mint Cumin Vinaigrette
This raw beet salad with carrots and apples is a fresh take on coleslaw. The mint and cumin vinaigrette is ridiculously flavorful. This mayo-free side dish is perfect for your summer BBQs and winter dinners alike!
Ingredients
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 beets then place them into a bowl. Rinse them 3-4 times with cold water then fill the bowl with water and set it aside. This will prevent the beets from bleeding their color through the salad. If the presentation isn't important when you're serving this, you can skip this step. Clean the mandolin and then use it to cut the carrots and apple and put them into a salad bowl. (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 small bowl.¼ cup apple cider vinegar, ¼ cup olive oil, 1 tablespoon honey, ¾ teaspoon ground cumin, 1 pinch sea salt
- Drain the beets and rinse them one more time then add them to the bowl with the carrots and apple. Add the mint to the salad bowl and 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