August 26, 2020

Carrot and Beet Slaw

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.

Made By Whole30Made By Whole30

Carrot and Beet Slaw

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes


  • 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


  • 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.   
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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.