Corn,Beet and Carrot Slaw with Ginger Infused Vinaigrette
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Author Notes: A few times a week I go to my local health food store and get a fresh juice made from carrots, beets and ginger. I don't have a juicer so I decided to make this into a salad. I make this salad several times a week, its raw, sweet and crunchy with a little bit of bite from the ginger. I used baby beets and carrots and tri-color corn. You feel good after you eat it, knowing that you ate something thats not only tasty but very good for you. - sdebrango
Serves 4
The night before
- Approximately 2 inch piece of ginger peeled and grated
- 1 bunch baby beets washed and peeled
- 1 bunch small or young carrots, washed and peeled
- 1/4 cup rice wine vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon dijon mustard
- salt and pepper to taste
- Add the grated ginger to the rice wine vinegar, olive oil, mustard, salt and pepper. Place in a jar shake or stir and let sit for an hour.
- While the vinaigrette is sitting, start prepping the carrots and beets. Wash and peel. Grate the beets into a bowl, then shave the carrots. When the vinaigrette is ready strain to remove the ginger (or you can keep it in if you wish) and pour over your beets and carrots. Cover and refrigerate overnight.
Putting it all together
- 3 ears corn, kernels removed
- salt and pepper to taste
- When you have removed the kernels from the corn (don't throw the cobs away, save in ziplock bag) add the corn kernels to the marinated beets and carrots, toss together and serve.
- This recipe was entered in the contest for Your Best Corn off the Cob
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almost 2 years ago EmilyC
What a unique salad -- looks great!
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
Thanks EmilyC, too hot to cook decided to go raw!
almost 2 years ago wssmom
this is so for dinner tomorrow night!
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
Thanks so much, my attempt at healthy!:>)
almost 2 years ago wssmom
It was lovely!! I scored some multi colored carrots at the farmer's market and it was a visual knockout!
almost 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Very creative indeed! Sounds tasty.
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
Thank you fiveandspice!
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
I think I may have seen them, are they yellow and red with circular pattern?
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
They're red on the outside and when sliced have rings of red alternating with white.
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
I am going to give them a try, they must be pretty!
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
This is really creative! Have you tried it with golden or chioggia beets?
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
Thanks, no I never did I have had golden beets before but never chioggia. I will see if they have them at the farmers market on Saturday and give it a try,
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
When you cook the chioggia they lose their "bulls-eye" pattern, but I'm thinking in this application they'd retain it which could look cool. I have seen them at WF and have grown them in the past.