Sunchoke & Carrot Slaw
This Sunchoke & Carrot Slaw is a vibrant, refreshing side dish featuring the crisp, nutty flavor of sunchokes paired with sweet carrots and a creamy, tangy Greek yogurt dressing. It's a perfect light accompaniment to any meal.
For 4 servings
Prepare the sunchokes: Fill a medium bowl with cold water and add the juice of half a lemon. Scrub the sunchokes thoroughly under running water, then peel them using a vegetable peeler. Immediately grate the peeled sunchokes using the coarse side of a box grater or a food processor with a grating attachment, dropping them directly into the acidulated water to prevent browning.
Prepare other vegetables: Peel the carrot and grate it using the same method as the sunchokes. Finely slice the scallions, including both white and light green parts.
Make the dressing: In a large mixing bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, honey (if using), olive oil, salt, and black pepper until smooth and well combined. Taste and adjust seasoning as needed.
Combine ingredients: Drain the grated sunchokes very well, pressing out any excess water with your hands or a clean kitchen towel. Add the drained sunchokes, grated carrot, and sliced scallions to the bowl with the dressing.
Toss and chill: Gently toss all the ingredients until the vegetables are evenly coated with the creamy dressing. If using, stir in the fresh dill.
Serve: Cover the bowl and refrigerate for at least 10-15 minutes to allow the flavors to meld and the slaw to chill. Serve cold as a refreshing side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Prevent Browning: Sunchokes oxidize quickly once peeled and grated. Always have acidulated water (water with lemon juice or vinegar) ready to drop them into immediately after preparation.
- 2Adjust Dressing: Feel free to adjust the tanginess or sweetness of the dressing to your preference. Add more apple cider vinegar for tang, or a touch more honey for sweetness.
- 3Texture Variation: For a finer slaw, use the fine grating attachment on your food processor. For more crunch, use the coarse grating side.
- 4Make Ahead: This slaw can be made up to 4 hours in advance. The sunchokes will soften slightly, but the flavors will deepen. Store covered in the refrigerator.
Adapt it for your goals.
Herb Swap
Instead of dill, try fresh parsley, chives, or a mix of herbs for a different aromatic profile.
Crunch FactorCrunch Factor
Add a handful of toasted chopped pecans, walnuts, or sunflower seeds for extra texture and nutty flavor.
Creamy AlternativeCreamy Alternative
For a dairy-free version, use a plant-based plain yogurt (like almond or cashew) and ensure all other ingredients are vegan-friendly.
Why this is on our healthy list.
Rich in Fiber
Sunchokes and carrots are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
Probiotic Boost
Greek yogurt provides beneficial probiotics that support a healthy gut microbiome, contributing to better digestion and immune function.
Vitamin & Mineral Rich
This slaw is packed with vitamins and minerals, including Vitamin C from sunchokes and lemon, Vitamin A from carrots, and potassium from both main vegetables.
Frequently asked questions
Yes, you can prepare this slaw up to 4 hours in advance. The flavors will meld beautifully, though the sunchokes might soften slightly. Store it covered in the refrigerator.
