Raw Beet & Carrot Slaw
A vibrant, crunchy slaw that lets raw beets and carrots shine. Sweet earthy beets pair beautifully with crisp carrots in a simple lemon and mustard dressing. Fresh herbs and a handful of toasted nuts add brightness and texture. Ready in under 20 minutes, this no-cook stunner is as beautiful as it is refreshing.
For 4 servings
- prep · ~5 min
Grate the vegetables.
Peel the beetroot and carrot. Using the large holes of a box grater, grate both into a large mixing bowl. The beets will stain your hands — wear gloves if you like.
TIPGrate one carrot first to coat the grater slightly — it makes cleaning beet stains easier. - mix · ~1 min
Make the dressing.
In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and black pepper until emulsified.
- mix · ~1 min
Toss the slaw.
Pour the dressing over the grated beet and carrot. Add the chopped parsley and toss everything together until the vegetables are evenly coated.
TIPToss gently with two forks — it keeps the strands light and airy. - rest · ~10 min
Rest the slaw for 10 minutes.
Let the slaw sit at room temperature for 10 minutes. This softens the vegetables slightly and allows the flavors to meld.
TIPDon't skip the rest — beets release a bit of juice that becomes part of the dressing. - garnish
Add the crunch and serve.
Give the slaw a final toss. Sprinkle toasted sunflower seeds on top and serve immediately.
TIPToast the seeds in a dry pan for 2-3 minutes over medium heat until just golden for extra depth.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Wear kitchen gloves while grating beets to prevent stained hands.
- 2Grate one carrot first to coat the grater and make beet cleanup easier.
- 3Let the slaw rest exactly 10 minutes so the beets release juices that meld with the dressing.
- 4Toast sunflower seeds in a dry pan for 2–3 minutes over medium heat until golden for deeper flavor.
- 5Toss the slaw with two forks to keep the grated strands light and fluffy.
- 6Make the slaw up to 4 hours ahead; add toasted seeds just before serving to keep them crunchy.
Adapt it for your goals.
Herb swap
Replace parsley with fresh dill or mint for a different herbaceous note — dill pairs beautifully with beets, while mint adds a cool, refreshing twist.
nutty crunchNutty crunch
Swap sunflower seeds for chopped toasted walnuts or slivered almonds for a richer, buttery crunch.
spicy kickSpicy kick
Add a pinch of crushed red pepper flakes or a grating of fresh ginger to the dressing for gentle heat and warmth.
citrus variationCitrus variation
Replace half the lemon juice with fresh orange juice and add a pinch of orange zest for a sweeter, fruitier dressing.
Why this is on our healthy list.
Rich in Vitamin A
Carrots provide a significant amount of beta-carotene, which the body converts into vitamin A, supporting vision and immune function.
Good Source of Folate
Beets are naturally high in folate, a B vitamin important for cell growth and red blood cell production.
Healthy Fats from Seeds
Sunflower seeds offer polyunsaturated and monounsaturated fats, which support heart health when eaten in moderation.
Low in Calories, High in Fiber
This slaw is largely composed of raw vegetables, providing dietary fiber to aid digestion while remaining light and low in calories.
Frequently asked questions
Yes, but freshly grated vegetables are crunchier and have better texture. Bagged shreds can be drier and may not absorb the dressing as well.
