Gingered Beet and Carrot Slaw

Source: Just Say Yes to Fruits and Vegetables Program

Serving size: 1 1/2 cups

Servings per recipe: 6

Ginger adds zip to this grated root vegetable salad.

View Nutrition Facts


  • 4 cups peeled and grated beets
  • 4 cups peeled and grated carrots
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 tablespoon minced fresh ginger or 1/4 tsp dried ginger
  • 2 tablespoons lime juice
  • 1 tablespoon vegetable oil
  • 2 teaspoons mustard
  • 1/4 cup fresh cilantro, chopped
  • 1/4 tsp each salt and pepper


Sharp knife, cutting board, grater, 1 small and 1 large bowl, measuring spoon & cup


1. In a large bowl, combine beets, carrots, onion, green pepper & ginger.

2. In a small bowl, blend lime juice, oil, mustard, cilantro, salt and pepper.

3. Mix dressing into vegetables.
4. Serve and enjoy!
5. Regrigerate leftovers.

Adapted from a recipe at Just Say Yes to Fruits and Vegetables website.

More About Carrots

How to Select

Choose well-shaped, smooth, firm, crisp carrots with deep color and fresh, green tops. Avoid soft, wilted or split carrots.

How to Store

Refrigerate in a plastic bag with some air holes. Carrots can last 4-5 months if packed in moist sand and stored in a cold root cellar at 32-40 degrees.

How to Prepare

Rinse with cold water. Trim off tops & bottoms. Add to salads, have as a snack with dip. Carrots can be steamed, microwaved, roasted or boiled until tender.