Carrot and Beet Slaw with Pistachios and Raisins

August 31, 2021

Carrot and Beet Slaw with Pistachios and Raisins

Carrot and Beetroot are in season right now so what better way to combine them than in a coleslaw salad! This is an easy salad for the dinner table, no fuss and full of flavour with the freshness of herbs and a simple tasty dressing. 
  • 2 garlic cloves, crushed
  • ¾ cup golden raisins
  • ¼ cup white wine vinegar
  • 6 medium carrots, peeled, julienned
  • 2 medium beets, peeled, julienned
  • ½ cup (packed) fresh flat-leaf parsley leaves
  • ¼ cup (packed) fresh mint leaves
  • 3 Tbsp. fresh lemon juice
  • ½ tsp. crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • ⅓ cup extra-virgin olive oil
  • ¾ cup unsalted, shelled raw pistachios

1. Preheat oven to 180°C. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6–8 minutes. Let cool; coarsely chop.

2. Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.

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.


Recipe by Bon Appetit 

Makes six serves.
Don't forget to send your recipe suggestions to community@foodconnect

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