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
- 2 raw beets peeled
- 4 carrots peeled
- 2 Tbsp. maple syrup
- 2 Tbsp. apple cider vinegar
- 1/8 tsp salt
- 1/4 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.