Description
A colorful and refreshing salad featuring shredded beets and carrots, complemented by fresh mint, sultanas, and toasted almonds, dressed with a tangy vinaigrette.
Ingredients
Scale
- 3 beets
- 3 large carrots
- 30 leaves fresh chopped mint (about 1/2 cup)
- 1/2 cup sultanas (golden raisins)
- 1/2 cup slivered almonds (toasted)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey (agave for vegan)
- 1 teaspoon fresh grated ginger
- 1 clove garlic (minced)
- 1/2 teaspoon ground cumin
- Salt (and pepper)
Instructions
- Wash the beet and carrots well. If the skin looks smooth and clean, leave it on. If it looks rough and dry, peel it off. Shred the beets and carrots and place in a salad bowl.
- Toast the almonds over medium heat in a small dry skillet. Then pour them on a paper towel to cool. Add the chopped mint and sultanas to the salad bowl. Add the almonds once they are cool.
- In a small bowl whisk together the oil, vinegar, honey, ginger, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Pour over the slaw and toss well. Taste, then season with salt and pepper as needed. Serve immediately, or cover and refrigerate until ready to serve.
Notes
- This salad can be made ahead of time and stored in the refrigerator until serving.
- Adjust the sweetness by adding more or less honey/agave as per your preference.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg