August 26, 2020

Carrot and Beet Slaw

Name: Carrot and Beet Slaw
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 4 medium carrots, peeled and coarsely shredded or julienned (10 ounces); 2 small red and/or golden beets, peeled and coarsely shredded or julienned (12 ounces); 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 WHOLE30 Elderberry Vinaigrette

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The tart and fruity flavor of the Elderberry Vinaigrette is a wonderful complement to the sweetness of the carrots, beets, and golden raisins in this beautiful slaw. Pair it with grilled pork, chicken, or salmon.

Prep Time 15

Cook Time 5

Total Time 20

Ingredients

4 medium carrots, peeled and coarsely shredded or julienned (10 ounces)
2 small red and/or golden beets, peeled and coarsely shredded or julienned (12 ounces)
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 WHOLE30 Elderberry 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.

Shanna Keller

Shanna Keller, hails from Boise, Idaho, where she lives with her husband Alan and a poorly-behaved terrier named Olly. She has spent her career telling stories of life transformation on social, web, e-mail and print media platforms. In addition to celebrating Whole30 successes and stories online, Shanna loves to cook, read, and climb.