Prep Time: 10 minutes
Cooking Time: 0 minutes
Serves: 2
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Something light and fresh for the warmer days ahead.
Carrot, beet and apple tossed in a herb vinaigrette with goat’s cheese and toasted hazelnuts. This combination is mouthwatering and ever so satiating.

Carrot, Beet & Apple Slaw

with Chevin & Toasted Hazelnuts


100 g julienned carrot
100 g julienned beetroot
1 granny smith apple, cut into matchsticks

3 Tbsp (45 ml) olive oil
1 Tbsp (15 ml) white wine vinegar
1 tsp (5 ml) Dijon mustard
1 ½ tsp (7.5 ml) honey
2 tsp (15 ml) chopped mint
1 tsp (5 ml) chopped dill

50 g hazelnuts, toasted and chopped
50 g chevin, crumbled

Add the prepared carrot, beet and apple to a large bowl.
Place dressing ingredients into a small jar. Shake until emulsified. Season to taste.
Lightly toss slaw with dressing.
Stir in the chopped nuts and crumbled chevin.

This recipe featured on the Morning Expresso Show recently where I showcased 3 inspired ways to use the humble carrot.

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