Eating Well: Carrot and Beet Slaw

By Debbie Whittaker
March/April 1998
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The low-calorie nutrients in this recipe make it a healthy variation to traditional calorie-rich coleslaw. Carrots are high in beta-carotene, an antioxidant, and are a good source of fiber. Beets are high in vitamin C and folic acid, a vitamin that is essential to the body’s production of red blood cells. Serves 6.

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• 4 large carrots
• 2 small raw beets
• 3 ounces lemon soy yogurt or nonfat yogurt
• 3 tablespoons fresh apple juice
• 1 tablespoon white sesame seeds

1. Grate the carrots and beets into a salad bowl. Toss with the yogurt and the apple juice. Top the slaw with the sesame seeds and serve.

2. Eat beets for vitamin C, carrots for beta-carotene to help your body resist cancer.

Debbie Whittaker demonstrates her healthy cooking style as the “Herb Gourmet” in Denver, Colorado.

Click here for the main article, Eating Well: The Herbal Path To Daily Health.

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