Corn,Beet and Carrot Slaw with Ginger Infused Vinaigrette

August 2, 2011

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

Putting it all together

  • 3 ears corn, kernels removed
  • salt and pepper to taste
In This Recipe


The night before

  1. 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.
  2. 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

  1. 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.

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