This warm, Indian style Golden Beet Carrot Slaw is delicious and incredibly healthy. Indian spices like cumin, mustard and fennel, and coconut and lime build complex layers of flavor in this easy, quick dish. Serve it with dal-rice or with burgers.
This Indian style Golden Beet Carrot Slaw is a recipe I put together in a hurry when we want a nutritious side to complete a simple Indian meal of dal and rice, or a summertime meal of veggie burgers.
Most of the prep in this recipe happens in the food processor, although if you don’t have one, you can certainly grate the beets and carrots by hand. Factor in another 5-10 minutes of cooking time, if that’s the case.
This is a super versatile recipe. You can use just beets here, or just carrots, and any color of these veggies is fine. I prefer golden beets here to the red ones only because I like the distinct color contrast in the final dish. If you use red beets, you’d still have a delicious slaw, but the deep red of the beets would paint everything red.
The spice I use in this dish is a mix of five spices most often used in Bengali cooking, called paanch phoron. It’s made of cumin, mustard, fenugreek, fennel and nigella seeds. The different textures and flavors of these five seeds offer a beautiful and complimentary contrast that’s very pleasing to the tastebuds. You could just buy a paanch phoron mix from the Indian grocery, or mix up your own.
You might not think that kids would go for a mix of carrots and beets, but I can swear that my nine-year-old gobbled this up with his dal and rice. I also sometimes serve this as a side for burgers. If you try this Golden Beet Carrot Slaw, be sure to let me know!
- 5 small golden beets, scrubbed clean and ends trimmed
- 2 medium carrots, scrubbed clean and ends trimmed
- 1 tsp coconut oil or any vegetable oil
- 1 1/2 tsp paanch phoron (a mix of equal parts of mustard, cumin, fennel, nigella and fenugeek seeds)
- 1/4 tsp red pepper flakes
- Juice of 1/2 lime (about 2 tsp)
- 1/4 cup shredded unsweetened coconut
- Salt to taste
- 2 tbsp finely chopped coriander leaves for garnish
Grate the beets and the carrots in a food processor or by hand. I use the blade with the largest holes.
Heat the oil in a wok. Add the paanch phoron and wait until the mustard sputters.
Add the shredded vegetables, a pinch of salt and red pepper flakes. Toss well to mix and continue cooking over medium-high heat, stirring frequently, until the carrot and beets are cooked but not mushy, about 8 minutes.
Add more salt if needed. Stir in the coconut shreds and the coriander. Serve warm or at room temperature. This goes beautifully with dal and rice, but it's a nice side for burgers too.