Carrot Beet and Apple Salad with Mint and Cumin Vinaigrette
Prep Time: 15mins
Cook Time: 0mins
Total Time: 15mins
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!
1cupmint, roughly chopped
¼cupapple cider vinegar
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.