See more
Photo: Antonis Achilleos; Styling: Sara Neumeier Photo by: Photo: Antonis Achilleos; Styling: Sara Neumeier

Beet, Carrot, and Fennel Slaw

This salad will brighten up any main course but also works on its own as a light lunch or simple supper. Prep: 20 minutes

MyRecipes JANUARY 2007

  • Yield: Makes 6 servings


  • 3 small beets (about 1 pound), peeled and coarsely shredded
  • 3 large carrots (about 3/4 pound), coarsely shredded
  • 1 small fennel bulb, coarsely shredded
  • 1 1/2 cups thinly sliced napa cabbage (about 1/4 head)
  • 1 tablespoon brown sugar
  • 3 teaspoons sesame seeds, divided
  • 3 tablespoons peanut or canola oil
  • 3 tablespoons fresh lemon juice (about 1 lemon)
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon minced fresh ginger
  • Salt, to taste
  • Freshly ground pepper, to taste


Toss first 4 ingredients in a large bowl. Whisk together brown sugar, 2 teaspoons sesame seeds, and next 6 ingredients in a small bowl until well blended. Add salt and pepper. Pour dressing over vegetables, and toss until well coated. Sprinkle with remaining teaspoon of sesame seeds.


Go to Full Version of

Beet, Carrot, and Fennel Slaw Recipe