Raw Beetroot & Carrot Slaw
A vibrant, crunchy slaw that needs zero cooking — just grate, toss, and serve. Earthy raw beetroot meets sweet carrot in a zesty lemon dressing, finished with fresh herbs and a whisper of green chili. Perfect as a refreshing side or a light lunch on its own.
For 4 servings
- prep · ~5 min
Grate the beetroot and carrot.
Peel the beetroot and carrot. Using a box grater or food processor, grate them into thin shreds. Keep them separate for now — beetroot releases more moisture.
TIPWear gloves or rub a little oil on your palms before handling beetroot to avoid stained hands. - prep · ~1 min
Squeeze out excess beetroot liquid.
Place the grated beetroot in a clean kitchen towel or simply squeeze with your hands over the sink. Discard the deep purple liquid. This keeps the slaw crisp and prevents it from becoming watery.
TIPSave the beetroot juice for adding to roti dough or a smoothie if you like. - mix · ~2 min
Toss everything together in a bowl.
1.In a large mixing bowl, combine the squeezed beetroot, grated carrot, and chopped green chili.2.Add lemon juice, salt, and black pepper.3.Add half the coriander leaves and half the crushed peanuts.4.Toss well until evenly coated.TIPToss gently with your hands or two forks — the beetroot can clump together. - rest · ~5 min
Let the slaw rest for 5 minutes.
Cover the bowl and let it sit at room temperature for 5 minutes. This allows the lemon juice and salt to soften the raw edge of the vegetables slightly while keeping the crunch.
TIPDon't rest longer than 15 minutes or the slaw will start releasing water again. - garnish · ~1 min
Finish with fresh herbs and peanuts, then serve.
Give the slaw a final toss, transfer to a serving bowl, and scatter the remaining coriander and crushed roasted peanuts on top. Serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Wear gloves when grating beetroot to prevent your hands from turning pink.
- 2Squeeze the grated beetroot firmly in a kitchen towel or by hand to remove excess moisture and keep the slaw crisp.
- 3Use the coarse side of a box grater or a food processor with a grating disc for even, thin shreds.
- 4Toss the slaw gently with your hands or two forks to avoid the beetroot clumping together.
- 5Rest the slaw for exactly 5 minutes — any longer and it will become watery.
- 6Crush the roasted peanuts lightly with a rolling pin or mortar for a satisfying crunch, not peanut powder.
- 7For best texture, add the remaining peanuts and coriander just before serving, not earlier.
Adapt it for your goals.
Spicy-tangy slaw
Add 1 teaspoon of chaat masala and a squeeze of lime instead of lemon for a more Indian street-food flavor profile.
nut free slawNut-free slaw
Replace roasted peanuts with toasted sunflower seeds or pumpkin seeds to keep the crunch for those with nut allergies.
herb garden slawHerb garden slaw
Swap half the coriander for finely chopped mint or dill for a fresher, cooler taste.
creamier slawCreamier slaw
Mix in 2 tablespoons of hung yogurt or thick coconut yogurt for a creamy dressing while retaining the raw crunch.
jain variationJain variation
Omit the green chili and peanuts (if avoiding root vegetables in Jain diet, substitute carrot with grated raw mango for tang).
Why this is on our healthy list.
Rich in Fiber
Both beetroot and carrot are excellent sources of dietary fiber, which aids digestion and promotes gut health.
High in Vitamin A
Carrots are packed with beta-carotene, which the body converts to vitamin A for healthy vision and immune support.
Good Source of Folate
Beetroot provides folate (vitamin B9), important for cell growth and red blood cell formation.
Low in Calories
This slaw is naturally low in calories and fat, making it a light, nutrient-dense addition to any meal.
Frequently asked questions
It's best made fresh and served within 30 minutes. If prepping ahead, keep the grated vegetables separate and dress only before serving to avoid sogginess.
