Raw Beet Slaw

Happy 2016, Recipe Fans!

I apologize for my tardiness in posting this recipe: This was my offering for our Quaker Christmas potluck nearly a month ago, and I think I led some folks to believe that I’d put up the recipe a fair sight sooner than this…

So what we’ve got here is a recipe for a raw beet slaw. I’ve made this a few times now, and it’s a solid concept. For this particular batch, I included the kale and turnip to round out the Christmasy color palette, but I usually just use the beet and carrot.

Also, I should point out that the amounts below make a large batch — and that’s why I decided to break out the food processor. For a smaller batch, I would just shred the root veggies with a hand grater.


To be shredded:

  • 2 beets
  • 2 carrots
  • 4 leaves of kale with stems removed
  • To decorate the top:

  • 1 turnip
  • For the dressing:

  • 3/4 cup of sesame oil
  • 3/4 cup of rice vinegar
  • 3 Tblsp miso
  • Several twists of black pepper

  • Directions

    1) Set up your food processor with its grating blade (or locate whatever grating tool you plan you use).

    Food processor

    2) Round up your veggies. (Here’s my crew before I pulled out the kale, apparently…)

    3) Feed your beet, carrot, and kale through the shredder. I didn’t know one could put kale leaves through a food processor grater, but it turns out you can… (I did remove the stems, first.)

    4) Transfer your shredded veggies to a big bowl.

    5) Now mix up your dressing. I like to do this in a Mason jar, so that I can shake it to mix everything thoroughly.

    6) Pour most of the dressing over the slaw, and toss together. You can make a judgement about how thoroughly dressed you’d like your slaw to be. I had about this much dressing left.

    7) Slice your turnip into little triangles and arrange them on top of your slaw. Ta da! Serve and enjoy.

    Beet Slaw, Decorated

    Leave a Comment