Carrot And Beet Slaw

Prep Time
Cook Time
Ready In

"Who knew that raw beets are good to eat? I made up this "recipe" after tasting my grated beets. I used a chipotle salad dressing for my version."

Original recipe yields 4 servings


  • Serving Size: 1 (110.3 g)
  • Calories 32.1
  • Total Fat - 0.5 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0.2 mg
  • Sodium - 155.1 mg
  • Total Carbohydrate - 6.1 g
  • Dietary Fiber - 2.3 g
  • Sugars - 2.6 g
  • Protein - 1.8 g
  • Calcium - 75.8 mg
  • Iron - 3 mg
  • Vitamin C - 62.1 mg
  • Thiamin - 0.1 mg

Step 1

Use the shredder attachment on a mandoline or food processor to julienne the beet and carrot. Alternately you could grate them with a box grater.

Step 2

Add dressing, salt, and pepper and sprinkle with parsley.

Tips & Variations

No special items needed.



I made up an orange vinaigrette to have with this delicious salad (more like a coleslaw) and it was crunchy and tasted wonderful with our ham and other sides for Easter dinner. I am so happy I tried it!! I am going to fiddle with the ingredients and use different dressings, and maybe add in some cabbage when I make it again. There are so many possibilities with this basic slaw and we love it!

review by:
(22 Apr 2014)

Bergy (RIP" Forever in our Kitchen)

This recipe was abig hit! I used a bit of Ranch Dressing. It was a perfect match. It takes minutes to make using my mini chopper and you can make it ahead. Thanks Limeleaf your reipe was enjoyed

(9 Dec 2012)