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Elderberry Vinaigrette Whole30 Strawberry Rhubarb Salad SQUARE

Carrot and Beet Slaw

4.57 from 55 votes
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 4 people


  • 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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