This colorful Carrot & Beet Sesame Slaw is the kind of fresh side dish that instantly brightens up the table. Thinly sliced carrots, earthy beets, crisp cabbage, fresh herbs, and green onions are tossed in a flavorful sesame dressing that is slightly sweet, tangy, and wonderfully savory.
The vegetables stay crisp and crunchy while the dressing coats every strand with plenty of flavor. A generous sprinkle of sesame seeds adds a lovely nutty finish, making this an easy salad to serve with grilled chicken, fish, sandwiches, rice bowls, or just about any weeknight dinner.
Why You’ll Love This Slaw
- Bright and colorful: Carrots and beets give this salad a beautiful natural color.
- Crisp and crunchy: Fresh vegetables provide plenty of texture in every bite.
- Fresh and flavorful: Herbs, sesame, and a tangy dressing make it anything but boring.
- Easy to prepare: Everything comes together without cooking.
- Great for meal prep: The flavors become even more developed after a little time in the refrigerator.
Flavor & Texture Highlights
The carrots bring natural sweetness and crunch, while the beets add an earthy sweetness and gorgeous color. Crisp cabbage balances the softer vegetables, and fresh cilantro and green onions add a bright herbal note.
The sesame dressing brings everything together with soy sauce, rice vinegar, sesame oil, honey, garlic, and a touch of ginger. Sesame seeds sprinkled over the top add a nutty crunch that makes the salad especially satisfying.
How to Make Carrot & Beet Sesame Slaw
Begin by preparing the vegetables. Peel the carrots and beets, then cut them into very thin matchsticks or shred them using a box grater or food processor. Thinly slice the cabbage and green onions.
Place all of the vegetables in a large mixing bowl and add the chopped fresh herbs. In a separate small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, garlic, ginger, and a little black pepper.
Pour the dressing over the vegetables and toss thoroughly until everything is evenly coated. Finish with toasted sesame seeds and a little extra fresh herbs.
Helpful Tips
- Use a sharp knife, mandoline, or julienne peeler to create thin, even vegetable strips.
- Wear gloves when preparing fresh beets if you want to avoid staining your hands.
- For the best crunch, avoid adding the dressing too far ahead of serving.
- Toast the sesame seeds in a dry skillet for a few minutes to bring out their nutty flavor.
- If you like a little heat, add a pinch of red pepper flakes or a drizzle of chili oil.
- For a sweeter dressing, add another teaspoon of honey or maple syrup.
Frequently Asked Questions
Can I make this slaw ahead of time?
Yes. You can prepare the vegetables and dressing separately several hours ahead. Toss them together shortly before serving for maximum crunch, or refrigerate the finished salad for a few hours to let the flavors develop.
Can I use cooked beets?
Yes, but raw beets give the slaw its signature crisp texture. If using cooked beets, make sure they are completely cooled and slice them into thin strips.
What can I use instead of cilantro?
Fresh parsley, mint, or a combination of parsley and green onions works beautifully if you prefer a different flavor.
Can I add protein to this salad?
Absolutely. Grilled chicken, shrimp, salmon, crispy tofu, or edamame can turn this fresh slaw into a more filling meal.
How long does carrot and beet slaw last?
Store leftovers in an airtight container in the refrigerator and enjoy within about 2–3 days. The vegetables will become softer as they sit in the dressing.
Colorful Carrot & Beet Sesame Slaw
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 4–6
Ingredients
- 3 medium carrots, peeled and cut into thin matchsticks
- 2 medium raw beets, peeled and cut into thin matchsticks
- 2 cups thinly sliced green or Napa cabbage
- 1/2 cup thinly sliced red cabbage
- 3 green onions, thinly sliced
- 1/3 cup fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons sesame seeds
For the Sesame Dressing
- 3 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey or maple syrup
- 1 small garlic clove, finely minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon neutral oil, such as avocado or canola oil
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare the vegetables: Peel the carrots and beets. Cut both into thin matchsticks or shred them. Thinly slice the green and red cabbage and green onions.
- Combine the vegetables: Add the carrots, beets, cabbage, green onions, cilantro, and parsley to a large mixing bowl. Toss gently to distribute everything evenly.
- Make the dressing: In a small bowl, whisk together the rice vinegar, sesame oil, soy sauce, honey, neutral oil, garlic, ginger, and black pepper until well combined.
- Dress the slaw: Pour the dressing over the vegetable mixture. Toss thoroughly with tongs until all of the vegetables are lightly coated.
- Add the sesame seeds: Sprinkle the sesame seeds over the slaw and toss once more.
- Rest and serve: Let the slaw sit for 10–15 minutes before serving so the flavors can blend. Garnish with a little extra cilantro and sesame seeds if desired.
Optional Notes
For extra crunch and flavor, lightly toast the sesame seeds in a dry skillet over medium-low heat until fragrant. You can also add thinly sliced cucumber, bell pepper, or a small amount of shredded apple for another layer of freshness.
