Name: Beet and Carrot Salad
Total time: 25 minutes
Yield: 4–6 servings
Ingredients: 2 cups shredded peeled beets; 2 cups shredded unpeeled carrots; 1 cup chopped raw walnuts; 1/4 cup chopped scallions; 1/4 cup chopped fresh flat-leaf parsley; 1/2 cup extra virgin olive oil; Freshly grated peel of 1 orange; 1/4 cup freshly squeezed orange juice; 2 tablespoons apple cider vinegar; 1 teaspoon ground cumin; 1 teaspoon salt

A shredded salad of beets and carrots topped with nuts and chopped parsley.

Photo by Gabriel Cabrera

You can make this raw, root vegetable slaw up to four days before you plan to eat it.

Recipe information

Total Time
25 minutes
Yield
4–6 servings

Ingredients

Salad:

2 cups shredded peeled beets

2 cups shredded unpeeled carrots

1 cup chopped raw walnuts

1/4 cup chopped scallions

1/4 cup chopped fresh flat-leaf parsley

Dressing:

1/2 cup extra virgin olive oil

Freshly grated peel of 1 orange

1/4 cup freshly squeezed orange juice

2 tablespoons apple cider vinegar

1 teaspoon ground cumin

1 teaspoon salt

Preparation

To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.

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TagsSalad Beet Root Vegetable Vegetable Carrot Walnut Nut Scallion Onion Main Lunch Dinner Dairy Free Gluten Free Raw Vegan Vegetarian Quick Easy Make Ahead No-Cook Cookbooks Harper Collins

Recipe notes

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