A good recipe doesn’t have to be long listed and complicated—can I get an “amen”? This simple and vibrant slaw has become a go-to for me when it’s my turn to bring the side for the party. Somehow it never fails to wow the crowd—and no one ever knows it takes less than 10 minutes to throw together and consists of only 6 ingredients—until now, because the secret is out. Lets make some pretty pink slaw!
The base for this slaw are beets and carrots. I personally believe that raw beets are seriously underrated. They have a unique, crunchy texture, lovely vibrant color.
Over the shredded vegetables is the perfect combination of tangy vinegar and sweet maple syrup. Served with a sprinkle of sesame seeds for added crunch, this slaw’s flavor combination and texture variety is perfectly balanced.
Give this slaw a try- don’t shy away from simplicity- instead, embrace the intrigue in the minimal ingredients.
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
For more recipes like this, check out my avocado pesto pasta salad, summer dill potato salad, and masala lentil salad.
Pretty Pink Slaw
Author: The Local Sprout
Recipe type: Side, Salad, Main
Cuisine: Gluten Free, Vegan, Dairy Free, Nut Free
- 2 raw beets, peeled
- 4 carrots, peeled
- 2 Tbsp. maple syrup
- 2 Tbsp. apple cider vinegar
- ⅛ tsp salt
- ¼ cup sesame seeds
- Grate the raw beets and carrots on the most coarse side of a box grater or with a food processor grating attachment.
- Dump the veggies into a large bowl and toss with maple syrup, apple cider vinegar and salt. Sprinkle with sesame seeds before serving.
- Store leftovers in refrigerator, in airtight container, for up to 3 days.
Nutrition Information is a rough estimate of ¼ of this recipe
Serving size: ¼ of the recipe Calories: 126 Fat: 4.6g Saturated fat: .6g Carbohydrates: 19.9g Sugar: 13g Sodium: 156mg Fiber: 3.6g Protein: 2.9g Cholesterol: 0mg
The Local Sprout