Raw Vegan Beet Slaw With Mint Food

CABBAGE AND BEET SLAW

Cabbage and Beet Slaw image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toss 1/2 thinly sliced small red onion with 3 tablespoons red wine vinegar; set aside 10 minutes. Stir in 2 tablespoons olive oil and 1 teaspoon each grainy mustard and honey. Grate 2 carrots and 1 beet on the large holes of a box grater; add to the dressing along with 1/2 thinly sliced small red cabbage and 1/2 cup parsley; season with salt and pepper. Let stand 20 minutes.

BEET SLAW

Beet Slaw image

Provided by Alton Brown

Categories side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1/4 cup red wine vinegar
2 tablespoons honey
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup olive oil
4 cups beets, boiled until tender, through a rouet, and pressed in paper towels
2 cups jicama, peeled and cut into sticks
3 cups fennel, cored, halved, and sliced with mandoline
1/4 cup grated onion
1 Asian pear, halved, cored, and sliced with a mandoline
2 tablespoons lemon juice
6 ounces goat cheese, crumbled

Steps:

In a small bowl combine the red wine vinegar, honey, black pepper, and salt. Slowly, while whisking add the oil until the mixture is emulsified. Combine all vegetables and let drain in a colander. Combine vegetables and dressing then toss with the lemon juice and goat cheese.

RAW VEGAN BEET SLAW WITH MINT

Raw Vegan Beet Slaw with Mint image

This is a wonderful dish for everybody but especially that raw vegan you invited to your backyard barbeque.

Provided by Raw_Angel

Categories No Mayo Coleslaw

Time 15m

Yield 8

Number Of Ingredients 8

Ingredients

3 ½ cups coconut vinegar
5 teaspoons unpasteurized miso
½ teaspoon ground black pepper
3 beets, peeled and grated
¾ cup goji berries
1 fennel bulb, thinly sliced
1 bunch green onions, chopped
⅔ cup chopped fresh mint

Steps:

Whisk vinegar, miso, and ground black pepper together in a large bowl. Add beets, goji berries, fennel, green onions, and mint; toss to combine.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 16.2 g, Fat 0.5 g, Fiber 3.9 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 206.5 mg, Sugar 3 g

BEETROOT SLAW

Beetroot slaw image

A superhealthy accompaniment to a main

Provided by Mary Cadogan

Categories Buffet, Lunch, Side dish, Snack, Starter, Supper

Time 15m

Number Of Ingredients 7

Ingredients

500g raw young beetroot
250g new season carrot
1 bunch spring onion , finely sliced
50g cashew or salted peanuts
150g pot low fat yogurt
1 tsp clear honey
pinch each chilli and ginger powder

Steps:

Fix the rough grating blade to your food processor. Peel and grate the beetroots and carrots.
Tip into a bowl and stir in the spring onions and nuts. Mix the yogurt, honey, chilli and ginger. Serve each portion of slaw drizzled with a little dressing.

Nutrition Facts : Calories 171 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.45 milligram of sodium

More about "raw vegan beet slaw with mint food"

COLORFUL BEET SALAD RECIPE - COOKIE AND KATE

Web Apr 7, 2015 1 medium raw beet, peeled 1 medium-to-large carrot (or 1 additional medium beet), peeled 2 cups packed baby spinach or …
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4.9/5 (162)
Calories 344 per serving
Category Salad

To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.
To toast the almonds or pepitas: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.
To prepare the beet(s) and/or carrot: First of all, feel free to just chop them as finely as possible using a sharp chef’s knife OR grate them on a box grater. If you have a spiralizer, you can spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef’s knife. If you have a mandoline and julienne peeler (this is a pain), use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef’s knife.

Raw Vegan Beet Slaw With Mint Food

CABBAGE AND BEET SLAW

BEET SLAW

RAW VEGAN BEET SLAW WITH MINT

This is a wonderful dish for everybody but especially that raw vegan you invited to your backyard barbeque.

BEETROOT SLAW

A superhealthy accompaniment to a main

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