Description
Fresh and vibrant Vietnamese Carrot Salad with beets, raisins, and a tangy dressing, perfect as a light dish.
Ingredients
Scale
- 1 pound (about 450g) carrots, peeled and trimmed; 4 cups grated
- 1 pound (about 450g) beets, peeled and trimmed; 4 cups grated
- 3/4 cup (about 115g) golden raisins
- 1/2 cup (about 60g) chopped walnuts
- 3 tablespoons (about 45ml) sliced fresh chives
- 3 tablespoons (about 45ml) chopped fresh mint
- 1/4 cup (about 60ml) lemon juice, from 1 large lemon
- 2 tablespoons (about 30ml) extra virgin olive oil
- 1 tablespoon (about 15g) honey
- 1/41/2 teaspoon (about 1.5g) salt
- 1 clove (about 3g) garlic, minced
- 1 tablespoon (about 15ml) chili sauce
Instructions
- *Prepare the Veggies*: Start by grating the carrots and beets. Use a box grater or food processor to achieve a fine shred. Take your time to ensure the pieces are even for a nice texture. The vibrant colors will catch your eye.
- *Mix the Dressing*: In a small bowl, whisk together the lemon juice, garlic, honey, extra virgin olive oil, and chili sauce until well blended. The zesty aroma will be inviting. Taste and adjust if needed, especially if the garlic flavor is too strong.
- *Combine & Toss Ingredients*: In a large bowl, toss the grated carrots, grated beets, sliced chives, and chopped mint together. Enjoy the fresh herb smell as you mix. Ensure everything is well mixed for even flavor distribution; clumping can cause bland bites.
- *Add the Dressing*: Pour the dressing over the salad mixture and gently toss to coat evenly. Be careful not to mash the ingredients together. If it seems too dry, you can add just a splash more dressing – but be cautious of making it soggy.
- *Let it Rest*: Allow the salad to sit for about 10 minutes. This resting time will help the flavors mingle and the vegetables to release their juices, creating a more cohesive dish. Avoid letting it sit too long to prevent excess moisture.
- *Serve & Enjoy*: Admire the vibrant colors of your salad before serving. It should look fresh and inviting. If not consumed immediately, keep it chilled to prevent wilting.
Notes
- Keep in an airtight container in the refrigerator for up to 3 to 5 days. The vegetables hold up well, even with dressing added.
- To avoid staining your hands while preparing beets, wear gloves. To prevent staining on surfaces, lay down parchment paper on your cutting board.
- This salad is best served cold and does not require reheating. If you have leftovers, store them in the fridge and serve cold.
- Serve with grilled chicken for a complete meal or pair with quinoa or bulgur for added protein. Adding feta cheese can introduce a tangy twist to the dish.
- Substitute the beets with other root vegetables for a different flavor profile. You can also add apples or pears for extra sweetness and crunch, or include citrus segments for a refreshing element.
- Choose fresh, vibrant beets and carrots for optimal flavor and texture. If you prefer different nuts, pumpkin seeds or slivered almonds can be good alternatives. To keep it nut-free, simply omit the nuts altogether.
Nutrition
- Serving Size: 1 cup
- Calories: 179
- Sugar: 17g
- Sodium: 159mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg