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cW Recipes: Beet and Carrot Slaw

cW Recipes: Beet and Carrot Slaw

Salads, sides and something sweet! Eat cool all summer long with these light but filling season staples.

Serves: 4


  • 1 medium red beet, peeled and shredded
  • 1 medium golden beet, peeled and shredded
  • 2 large carrots, trimmed, peeled and shredded
  • 2 green onion stalks, trimmed and chopped
  • 1/4 cup golden raisins
  • 1/4 cup walnuts, roughly chopped
  • 2 tablespoons cilantro leaves, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lime juice, freshly squeezed
  • 1 tablespoon fish sauce
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon sesame oil
  • 1/2 inch knob of fresh ginger, peeled


  1. In a large mixing bowl, combine shredded red beets, golden beets and carrots. Add chopped green onion, golden raisins, walnuts and cilantro.
  2. In a food processor, combine olive oil, lime juice, fish sauce, soy sauce, sesame oil and ginger. Blend until smooth.
  3. Add to shredded beets mixture and combine until dry ingredients are evenly coated in dressing.
  4. Let sit for at least 5 minutes for flavors to marry. Serve cold.

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