Beet Slaw with Apple and Carrot
Many of us try to be more mindful about making healthier choices as we enter into the new year. Incorporating more fruits and vegetables is essential for optimal health as they provide many nutritional benefits. As someone who thoroughly enjoys eating their fruits and veggies, I always try to come up with different combinations and methods to add more variety into my meals. I wouldn’t consider myself picky when it comes to food categories, it mainly comes down to how they are prepared. Many fruits are delightful on their own but vegetables can be transformed into something magical depending on how you prepare them. They become even more delectable when you jazz em up a bit.
My sister also isn’t too picky with the types of food she eats, but one thing she happens to not be very fond of are beets. She described them as tasting too earthy and compared them to dirt. Coincidentally, I had this beet slaw on my dinner menu when she stopped by. I served her a portion without telling her what it was so that I can get a genuine reaction out of her. I thought she’d figure out what I gave to her since the color was a given. To my surprise, she gulped it down and even asked for seconds. Later, when she found out that she was eating beets, she jokingly said “I’m only eating it because it’s good for me” while chuckling.
This beet slaw can be served on the side with either chicken, pork, and even salmon as they complement each other. I especially enjoy the slaw along with salmon. After the beet slaw had some time for all the flavors to meld, you may noticed that it has released quite a bit of liquid, it’s best to taste and adjust the seasoning at this point to your preference. I find that the slaw taste even better after it has been sitting in the fridge for a day, almost as if my intentions were to pickle the contents. It becomes this unbelievably beautiful red color and taste amazingly sweet, tangy, crisp and oh so juicy!
- 1 medium to large beet (julienne)
- 1 large or 2 small carrots (julienne)
- 1 large or 2 small apples (julienne)
- ¼ onion (thinly sliced)
- ¼ cup cilantro (chopped;optional)
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- 1 tsp whole grain mustard
- 1 tsp ginger (grated)
- 1 tsp sugar (optional)
- 2-3 tsp lime juice
- ½-1 tsp salt (to taste)
- ⅛ tsp black pepper
- ⅛ tsp red pepper flakes
- Chop all the ingredients for the slaw.
- Soak the sliced onions in cold water for about 10-15 minutes; drain.
- Soak julienne apple in cold water with lemon or lime juice; drain when ready to use.
- Transfer all chopped ingredients into a mixing bowl.
- In a separate bowl, mix all of the dressing ingredients together.
- Pour over the chopped ingredients and mix to incorporate; allow the slaw to sit in fridge for 15-30 minutes.
- Taste and adjust seasonings before serving.
- Soaking onions in water will help reduce their pungency and make them more crisp.
- Soaking apples in water with lemon or lime juice will help slow down oxidization process.
- Use apples that are firm and crisp such as Fuji, Gala, Honeycrisp, Granny Smith or Pink lady.