Moroccan-style beetroot, carrot and pistachio slaw
Serves: 6 as a side
Prep time: 30 minsTotal time: 
Recipe photograph by Toby Scott
Moroccan-style beetroot, carrot and pistachio slaw
Inspired by the fragrant spices, nuts and dried fruit of north Africa, this vibrant slaw pairs beautifully with lamb cutlets or pan-fried salmon. Try swapping the apricots and pistachios for other dried fruit or nuts if you like, such as dates and blanched almonds
Serves: 6 as a side
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
275Kcal
Fat
14gr
Saturates
2gr
Carbs
27gr
Sugars
26gr
Fibre
9gr
Protein
5gr
Salt
2gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 500g carrots
- 500g raw beetroot
- 150g dried apricots, thinly sliced
- 1 x 30g pack coriander, leaves roughly chopped
- 1 x 30g pack mint, leaves chopped (reserve a few leaves for garnish)
- 50g pistachio kernels, chopped
For the dressing
- 1½ tbsp cumin seeds
- 5 tbsp olive oil
- 1 tbsp clear honey or maple syrup - use maple syrup, not honey, if required for vegans
- 1 garlic clove, crushed
- zest of 1 orange, plus 5 tbsp juice (you will need 1-2 oranges)
- 1 tbsp ras el hanout
- 2 tsp flaked sea salt
Step by step
Get ahead
Make up to 4 hrs ahead, cover and chill (or make up to 1 hr ahead if leaving at room temperature). Best eaten on the day it's made but leftovers can be kept in the fridge until the following day.
- For the dressing, toast the cumin seeds in a dry frying pan until fragrant, then lightly crush using a pestle and mortar. Whisk in the remaining dressing ingredients and some seasoning.
- Peel and trim the carrots and beetroot, then coarsely grate both on a box grater, or using the grating attachment of a food processor. Tip into a large bowl, mixing in the sliced apricots and the chopped herbs.
-
Pour in the dressing and toss well to coat. Leave to sit for at least 15 minutes before serving, then taste and adjust the seasoning if necessary. Scatter over the reserved mint leaves and the chopped pistachios to serve.
