Beet and Carrot Slaw

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Beet and Carrot Slaw

Serves 4-6  | Prep Time: 20 minutes | Cook Time: none

Use this slaw in interchangeably with many of your favorite proteins.


  • 1/2 cup pistachios (sub walnuts or hazelnuts)
  • 2 garlic cloves, crushed with the back of your knife
  • 1/4 cup white wine vinegar
  • 1/4 cup currants (sub raisins)
  • 1 pound beets (about 2 medium), julienned 
  • 5 medium carrots, peeled, julienned
  • Kosher salt
  • 1/2 cup parsley
  • 1/4 cup mint
  • 3 tablespoons (30g) fresh lemon juice
  • 1/2 teaspoon crushed red chile flakes
  • 1/3 cup extra virgin olive oil

Chef Tips

A mandoline, with the 1/4-inch teeth attachment, works best for the preparation of this slaw. If you don’t have that or a mandoline use a peeler to get cool thin peels of the vegetable. You’ll still get the same delicious taste. There’s always another way.



Preheat oven to 350°. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6–8 minutes. Let cool; coarsely chop.

Step 2

Combine garlic, currents, and vinegar in a large bowl; let sit 10 minutes.

Step 3

Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.