Beet and Carrot Slaw

  • From Young Sun Huh for Cooking Channel
Total Time:
50 min
40 min
Inactive Prep:
5 min
5 min
6 to 8 servings (6 cups)


  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, minced
  • 1/2 small red onion, finely diced (about 1/2 cup)
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon cumin seeds
  • 1 teaspoon honey
  • 1/2 teaspoon sweet paprika
  • Pinch cayenne
  • 1/4 cup olive oil
  • 2 large carrots, julienned
  • 1 large beet, julienned
  • 1/2 cup fresh cilantro leaves, roughly chopped


Put the lemon juice, vinegar, garlic, onions, salt and pepper to taste in a large bowl. Set aside for 5 minutes. In a small skillet, toast the cumin seeds until fragrant, about 3 minutes. Grind in a spice grinder until fine. Add the honey, ground cumin, paprika and cayenne to the bowl. Whisk in the olive oil in a thin stream.

Add the carrots, beets and cilantro to the dressing. Toss. Taste and add more salt and pepper if desired.