Rainbow Carrot and Beet Slaw with Ginger
A vibrant, crunchy slaw with julienned rainbow carrots and red beets dressed in a punchy ginger-sesame vinaigrette. The raw vegetables stay crisp, provide striking color contrast, and absorb the dressing flavors while sitting. Serve as a bright, refreshing side dish to grilled proteins or grain bowls.
- Prep
- 25 min
- Cook
- —
- Wait
- 15 min
- Total
- 40 min
- Makes
- 6 servings (about 5 cups)
Steps
Before you start
- Wash and dry all vegetables thoroughly, then peel the carrots and beets
- Have a mandoline slicer with julienne blade (or julienne peeler) and a cut-resistant glove ready to prevent injury while slicing
- Chill the serving bowls in the refrigerator for 10 minutes if you prefer an extra-cold slaw
Julienne the vegetables
- Using a mandoline slicer with a julienne blade or a julienne peeler, peel the rainbow carrots and beets, then cut them into thin matchstick pieces about 2 inches long.
- Thinly slice the cabbage into thin ribbons.
- Peel the ginger and finely mince it until you have about 1½ tablespoons.
- Slice the green onions, separating the white and light green parts from the dark green tops; set the dark green tops aside for garnish.
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Ready when: vegetables are cut into thin, uniform matchsticks about the thickness of a toothpick
Tip: Use a mandoline or julienne peeler to ensure uniform thickness—uneven pieces will soften at different rates. Wear a cut-resistant glove when using a mandoline to protect your knuckles.
Whisk the dressing
- In a small bowl, whisk together the sesame oil, rice vinegar, lime juice, soy sauce, honey, and minced ginger until smooth and combined.
- Taste and adjust with a small pinch of kosher salt and freshly ground black pepper as needed.
- The dressing should taste balanced between savory, tangy, and slightly sweet, with the ginger adding warmth and spice.
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Ready when: honey is dissolved and dressing is uniform
Tip: Whisk the dressing while vegetables finish prepping so flavors have time to meld before you combine everything.
Combine and dress
- Transfer the julienned carrots, beets, and sliced cabbage to a large bowl.
- Add the white and light green parts of the sliced green onions.
- Pour the ginger-sesame dressing over the vegetables and toss well with two forks or salad tongs until everything is evenly coated.
- Let the slaw sit undisturbed at room temperature for 10–15 minutes.
- The vegetables will soften slightly and release some of their juices, which mixes with the dressing and deepens the flavors.
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Ready when: vegetables are well coated and have released some liquid into the bottom of the bowl
Tip: Don't dress the slaw too far in advance or it will become soggy and limp. Keep vegetables and dressing separate if making ahead, then combine 15 minutes before serving.
Finish and serve
- Transfer the slaw to a chilled serving platter or divide among individual bowls.
- Top with toasted sesame seeds and the reserved dark green parts of the green onions.
- Scatter fresh cilantro leaves over the top if desired.
- Serve immediately while the vegetables are still crisp and the colors are bright.
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Tip: Garnish just before serving to keep the sesame seeds crisp and the cilantro from wilting.
Good to know
Tips
- Wear a cut-resistant glove when using a mandoline or julienne peeler. Beets and carrots are slippery and your fingers can easily slip across the blade.
- Don't wash the finished slaw or it will become waterlogged. Wash and prepare vegetables just before you begin slicing them.
- For extra crunch, chill the slaw in the refrigerator for 30 minutes before serving, but dress it no more than 15 minutes before you serve to prevent sogginess.
- The beets will gradually stain the carrots and cabbage purple over time, so eat the slaw within a day or you'll lose the beautiful rainbow color contrast.
Make ahead
Prepare the vegetables and dressing separately up to 4 hours ahead. Store the julienned vegetables in the refrigerator in an airtight container and the dressing in a covered jar. Combine them 15 minutes before serving so the slaw absorbs the dressing flavors without becoming soggy.
Storage & reheating
Room temperature: not recommended; flavors fade and vegetables wilt quickly. Refrigerator: store in an airtight container for up to 2 days. The vegetables will soften and release additional liquid; drain off excess liquid before serving or toss with fresh dressing. Freezer: not suitable; raw vegetables become mushy and unappetizing when thawed.
Substitutions
- toasted sesame oil → neutral oil (grapeseed or canola) mixed with a splash of toasted sesame oil. Reduces the sesame intensity if you find it overpowering. Use equal parts neutral oil and sesame oil.
- rice vinegar → white vinegar or apple cider vinegar. Use slightly less (2 tablespoons instead of 2.5) as these are more acidic than rice vinegar.
- rainbow carrots (orange, purple, and yellow) → regular orange carrots. Rainbow carrots provide visual appeal and the recipe's color contrast, but regular carrots taste identical and are more widely available.
- soy sauce → tamari or wheat-free soy sauce. Use if you need the recipe to be gluten-free. Tamari has a slightly different depth of flavor but works well in this dressing.
