Goodwich a Veggie Sandwich
Bacon Wrapped Pork medallions, grilled of course

Can't Beet it Slaw

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This slaw will be hard to beet (pun intended ;-) The ingredients are crispy, crunchy, and will hold up under the dressing for a few days, not that it will last that long. It's not very often that you run across a recipe that calls for raw beets but trust me, they are great. 



Gather up an apple, jicama, celery, and beets for the slaw. Then gather up the coconut aminos, or soy sauce, ginger, lemon, olive oil, salt, and pepper for the dressing. 
Julienne the apple, beets, and jicama and slice the celery on the diagonal. 

In a small bowl combine the ginger, coconut aminos, lemon juice, salt and pepper, then whisk while drizzling in the olive oil. 


Add the julienned vegetables to a medium bowl. Drizzle in the dressing and toss. Sprinkle the sesame seeds over the slaw right before serving. 


Can't Beet it Slaw


  • 1 tablespoon grated ginger
    3 tablespoons fresh lemon juice
    1 teaspoon coconut aminos
    1/4 teaspoon cracked black pepper, or to taste
    Dash of sea salt
    3 tablespoons olive or avocado oil
    2 cups beets, peeled and julienned
    1 large Granny Smith apple, cored and julienned
    1 small jicama, peeled and julienned
    3 celery ribs, thinly sliced on the diagonal
    1 tablespoon sunflower seeds
    Torn cilantro leaves, to taste (optional)


  1. For the dressing
    Combine the ginger, lemon juice, coconut aminos, black pepper, and salt in a small mixing bowl. Whisk in the oil and set aside.

    For the slaw
    In a large bowl, combine the beets, apple, jicama, and celery. Toss in the prepared dressing and refrigerate until ready to serve. Toss with sunflower seeds, cilantro leaves and serve.

    4 servings

And that's that!