Ingredients with Measurements:
- 2 medium-sized beetroots, peeled and grated
- 2 medium-sized carrots, peeled and grated
- 1/2 cup of chopped fresh parsley
- 1/2 cup of chopped fresh cilantro
- 1/4 cup of chopped fresh mint
- 1/2 cup of mayonnaise
- 1/4 cup of apple cider vinegar
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed:
- A large mixing bowl
- A whisk
- A grater
Step-by-step instructions:
1. In a large mixing bowl, combine the grated beetroots, grated carrots, chopped parsley, cilantro, and mint.
2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until well combined.
3. Pour the dressing over the beetroot and carrot mixture and toss until everything is well coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Once chilled, give the slaw a final toss and serve.
Time:
Preparation time: 15 minutes
Cooking time: None
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 180
Fat: 12g
Carbohydrates: 17g
Protein: 2g
Fiber: 3g
Sugar: 12g
Sodium: 220mg
Substitutions for ingredients:
- You can use Greek yogurt instead of mayonnaise for a healthier option.
- If you don't have apple cider vinegar, you can use white wine vinegar or lemon juice instead.
- You can use maple syrup instead of honey.
Variations:
- Add sliced almonds or sunflower seeds for some crunch.
- Use different herbs like dill or basil.
- Add some grated apple or pear for extra sweetness.
Tips and tricks:
- Use a food processor to grate the beetroots and carrots for a quicker and easier preparation.
- Make sure to squeeze out any excess liquid from the grated vegetables before mixing them with the dressing to avoid a watery slaw.
- Adjust the amount of honey and vinegar to your liking.
Storage instructions:
Store any leftover slaw in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This slaw is best served cold and does not need to be reheated.
Presentation ideas:
Serve the slaw in a large bowl or on individual plates. Garnish with extra herbs or sliced almonds.
Garnishes:
- Extra herbs like parsley or cilantro
- Sliced almonds or sunflower seeds
Pairings:
This slaw pairs well with grilled meats, sandwiches, or as a side dish for a barbecue.
Suggested side dishes:
- Grilled corn on the cob
- Baked sweet potato fries
- Roasted vegetables
Troubleshooting advice:
- If the slaw is too watery, try squeezing out any excess liquid from the grated vegetables before mixing them with the dressing.
- If the slaw is too dry, add a little more mayonnaise or vinegar to the dressing.
Food safety advice:
- Make sure to wash and peel the beetroots and carrots before grating them.
- Store any leftover slaw in the refrigerator and discard after 3 days.
Food history:
Slaw is a traditional side dish in many cultures, with variations made from different vegetables and dressings. The combination of beetroots and carrots in this slaw adds a sweet and earthy flavor.
Flavor profiles:
This slaw has a sweet and tangy flavor from the beetroots and carrots, combined with the freshness of the herbs.
Serving suggestions:
Serve this slaw as a side dish for a barbecue or as a topping for sandwiches or burgers.
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Taste: Tangy, Sweet, Crunchy, Refreshing