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Crunchy Beet Carrot Slaw

Bold Crunchy Beet Carrot Slaw (Healthy, Gluten Free & Vegetarian)Crunchy Beet Carrot Slaw, a colorful healthy side dish you can feel good about serving!

Crunchy Beet Carrot Slaw (Healthy, Gluten Free & Vegetarian)
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Beets… You either love them or think they taste like dirt.

I fall in the “love them” camp and eat them as often as possible.

Making Crunchy Beet Carrot Slaw (Healthy, Gluten Free & Vegetarian)

The most common way to enjoy beets is to roast them, so they have a soft interior, yet are crispy around the edges. Pickling beets is also a popular preparation method. However in the last few years, I’ve found I really love the taste and texture of raw beets.

Not only do you reserve all the nutrients by not cooking the beets, the firm carrot-like texture holds up well in salads and slaws. Even when made several days ahead!

How to Make: Crunchy Beet Carrot Slaw (Healthy, Gluten Free & Vegetarian)

Today’s Crunchy Beet Carrot Slaw is gluten free, vegetarian, and so good for you. It’s made with shredded raw beets, carrots, fresh mint leaves, golden raisins, and toasted almonds.

The shredded beets and carrots create the base of the slaw, while the mint, raisins and almonds provide bold flavor and crunch.

How To: Crunchy Beet Carrot Slaw (Healthy, Gluten Free & Vegetarian)

Toss the ingredients with a simple dressing seasoned with cumin, garlic, and ginger. Then serve the slaw right away, or refrigerate it for later.

Vibrant Crunchy Beet Carrot Slaw (Healthy, Gluten Free & Vegetarian)

Crunchy Beet Carrot Slaw is a great way to introduce beets to beet-newbies.

The vibrant flavor combination accentuates the earthy essence of the beets, truly making them shine!

Simple Crunchy Beet Carrot Slaw (Healthy, Gluten Free & Vegetarian)

Best Crunchy Beet Carrot Slaw (Healthy, Gluten Free & Vegetarian)

Check out our recipe card below!

Crunchy Beet Carrot Slaw (Healthy, Gluten Free & Vegetarian)
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4.80 from 10 votes
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Crunchy Beet Carrot Slaw

Prep Time: 10 minutes
Total Time: 10 minutes
Crunchy Beet Carrot Slaw Recipe - A light vegetarian salad with massive crunch and flavor. Only 5 base ingredients, and a simple dressing, yet huge wow-factor!
Servings: 8


  • 3 beets
  • 3 large carrots
  • 30 fresh chopped mint leaves, 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


  • 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.



Serving: 4ounces, Calories: 131kcal, Carbohydrates: 16g, Protein: 2g, Fat: 7g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 42mg, Potassium: 309mg, Fiber: 2g, Sugar: 10g, Vitamin A: 3990IU, Vitamin C: 4.5mg, Calcium: 44mg, Iron: 1mg
Course: Salad
Cuisine: American
Author: Sommer Collier

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12 comments on “Crunchy Beet Carrot Slaw”

  1. Hi Somer I’m looking forward to trying this this week. But I have a question. Do you think adding a bit of Jicama would work in this recipe?

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  3. Hello, I have an question.. how far in advance can this be made? Looks yummy

  4. love all things cole slaw. this would be a fun version to try.

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  6. This made a very refreshing and quick salad to accompany some chicken tacos and optimize items from my farm share. Shredding the beets and carrots in the food processor was a snap. Instead of mint, I used lemon verbena from the farm. I didn’t have the raisins, so I added in about 1/4 cup of craisins that I had. Then I spied some dried apricots, so I diced up about another 1/4 cup of those. Yummy!

  7. I made this with spiralized beets, and I accidentally picked up spiralized sweet potatoes thinking they were carrots but how delicious!!!!. I marinated a pound of raw shrimp in garlic, ginger, cumin and honey for about an hour then sauteed them and threw them in. I also used low sugar Craisins instead of golden raisins because I happen to have a giant bag of them on hand. The dressing was wonderful! Perfect slightly sweet summer salad that looks beautiful too! Would be great for a BBQ or party.

  8. I forgot to rate the recipe when I commented!

  9. I will be making this often, it was so good & totally crave-able. Thank you for sharing!

  10. What a gorgeous dish! The beet-carrot slaw isn’t bad either, ha ha…

    I fall into the “they taste like dirt *and* I love them” camp on beets. I definitely have to try this. Thanks for the recipe!

  11. Essa salada deve ser deliciosa sempre faço beterraba com cenoura fica muito bom mas, com esse ingredientes nunca fiz, vou fazer agora deve ser muito gostoso com eles também.