Beetroot and carrot coleslaw

15 minutes


  • 2 carrots
  • 1 beetroot
  • 1 small garlic clove, minced
  • 2 tbsp of white wine vinegar
  • 2 tbsp of raisins
  • 1 tbsp of olive oil
  • 1 tbsp of lemon juice
  • 1 handful of parsley, small
  • 1 handful of mint, small
  • 1 tbsp of pine nuts, lightly toasted
  • salt
  • black pepper


Combine the raisins, vinegar and garlic in a bowl and leave to sit for about an hour
Peel the carrots and beetroot and grate them with a box grater or a julienne slicer (a julienne slicer looks prettier)
Combine the raisins, vinegar and garlic with the carrots and beetroot, then toss with the olive oil, lemon juice, most of the parsley and mint, salt and pepper
Serve the coleslaw scattered with pine nuts and sprinkled with the extra herbs