Carrot and Beet Slaw
Servings 4 people
Ingredients
- 4 medium carrots (10 oz) peeled and coarsely shredded or julienned
- 2 small red and/or golden beets (12 oz) peeled and coarsely shredded, or julienned
- 1/2 cup golden raisins
- 1/2 cup unsalted pistachios toasted and coarsely chopped (see tip)
- 1/3 cup packed fresh parsley chopped
- 2 scallions finely chopped
- 1/4 cup packed fresh mint chopped
- 1/2 tsp red pepper flakes
- 1/2 tsp coarse salt
- 1/4 cup compatible fruit-forward vinaigrette can sub with balsamic vinaigrette
Instructions
- IN a large bowl, combine carrots, beets, raisins, pistachios, parsley, scallions, mint, red pepper flakes, salt, and pistachios. Drizzle with the vinaigrette; toss to coat.
- Tip: To toast pistachios, preheat oven to 350°F. Spread nuts in a shallow baking pan. Bake 5 to 10 minutes or until nuts are lightly toasted.