Hey there!
If you love fresh, crunchy salads that wake up your taste buds, you’re going to fall for this Carrot Beet Slaw with Orange Vinaigrette. It’s colorful, vibrant, and super easy to throw together.
I make this when I want something bright and healthy on the table fast. It’s the perfect side dish, but honestly, I’ve eaten it straight from the bowl like it’s a meal.
The orange vinaigrette pulls it all together with the perfect mix of sweet and tangy. You’re gonna want to put it on everything.
🍽️ Servings: 4
⏱️ Ready in: 20 minutes
(No cooking needed!)
Why I Love This Recipe
This slaw is one of those dishes that looks as good as it tastes. It’s packed with fresh, raw veggies and finished with a citrusy punch that makes everything pop.
- It’s super fast—just shred, mix, and dress.
- Great for meal prep—it holds up in the fridge!
- You get fiber, antioxidants, and vitamin C in every bite.
- It adds color and crunch to your table (and plate).
- Pairs perfectly with grilled mains or sandwiches.
What You’ll Need
For the Slaw:
- 2 medium carrots, peeled and shredded
- 2 medium beets, peeled and shredded
- 2 tbsp chopped fresh parsley
- 1 tsp orange zest
For the Orange Vinaigrette:
- 3 tbsp fresh orange juice (from 1 orange)
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 3 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
Tools You’ll Need
- Grater or food processor
- Mixing bowl
- Whisk
- Citrus juicer
- Peeler
- Measuring spoons
- Large spoon or tongs
Pro Tips
- Wear gloves when handling beets—they stain!
- Shred carrots and beets separately to keep the color from blending too much.
- Use a fresh orange for zest and juice—it makes a big flavor difference.
- Let it sit for 10 minutes after mixing to let flavors meld.
- Serve cold—this slaw tastes best chilled.
Substitutions & Variations
- Use lemon juice instead of orange for a tangier flavor.
- Swap honey with maple syrup for a vegan option.
- Add slivered almonds or sunflower seeds for crunch.
- Try spiralized veggies instead of shredded.
Make-Ahead Tips
- Make the vinaigrette 2–3 days ahead and store in a jar in the fridge.
- Shred carrots and beets the day before—store separately to prevent color bleed.
Why This Recipe Works (Quick Science)
The acid from the orange juice and vinegar slightly softens the raw beets and carrots while also preserving their crunch. The Dijon mustard acts as an emulsifier, helping the oil and juice blend smoothly into a creamy vinaigrette that clings to every strand of veggie. Plus, the natural sweetness from the beets and honey balances the tang perfectly.
Step-by-Step Instructions
1. Shred the Carrots
Peel and shred 2 medium carrots.
2. Shred the Beets
Peel and shred 2 medium beets.
3. Mix Veggies
In a large bowl, combine shredded carrots, shredded beets, 2 tbsp chopped parsley, and 1 tsp orange zest.
4. Make the Vinaigrette
In a small bowl, whisk together 3 tbsp fresh orange juice, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, 3 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper.
5. Dress the Slaw
Pour the vinaigrette over the shredded veggies. Toss well until everything is evenly coated
6. Serve or Chill
Let the slaw sit for 10 minutes at room temp or chill it in the fridge for later.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 3 days.
- The veggies will soften a bit over time but still taste great.
- Stir before serving to redistribute the dressing.
Common Mistakes
- Skipping the fresh juice – Bottled juice doesn’t have the same flavor or brightness.
- Over-mixing – It can turn the slaw a uniform reddish-purple if mixed too much.
- Not shredding finely enough – Thick shreds don’t soak up the vinaigrette as well.
What to Serve With
- Grilled chicken or salmon
- Falafel wraps
- Veggie burgers
- Rice bowls
- Toasted pita and hummus
Meal Plan Ideas
- Add it to a grain bowl with quinoa, chickpeas, and tahini drizzle.
- Use as a topping for tacos or wraps.
- Toss into a green salad for extra crunch and color.
- Pack it in a lunchbox with boiled eggs and crackers.
FAQ
Can I use pre-shredded veggies?
Yep! Just make sure they’re fresh and not dried out.
Do I have to peel the beets?
Yes, for raw salads, peeling helps avoid earthy bitterness.
Can I double the recipe?
Absolutely. Just keep the same ratios for the vinaigrette.
How long does the vinaigrette last?
Up to 5 days in the fridge in a sealed jar. Shake before using.
Wrap-Up
That’s it! A bright, crunchy, fresh Carrot Beet Slaw with Orange Vinaigrette that you can toss together in minutes. It’s a little sweet, a little tangy, and full of flavor. Try it out, and let me know in the comments how it turned out—or ask anything if you hit a snag. Happy chopping! 🥕💜🍊