Beet, Carrot and Bosc Pear Slaw

Beet, Carrot and Bosc Pear Slaw

Serves 6-8


  • 1 large beet, peeled
  • 1 large carrot, peeled if needed
  • 2 Bosc pears
  • 2-3 tbs chopped fresh cilantro
  • 2-3 tbs chopped fresh spearmint
  • 1 clove garlic, minced
  • 1/3 cup fig balsamic vinegar
  • 2 tbs honey
  • 2/3 cup olive oil – the good stuff!


  • Cut beets into 1/8″ thin slices. Stack and cut into thin matchsticks.* Repeat with carrot and pear. Combine in a large bowl with cilantro and mint.
  • Place garlic on cutting board and sprinkle with coarse salt. With the flat edge of a chef’s knife, mash into a smooth paste. Place in a small bowl.
  • Add vinegar and honey to garlic paste. Season with pepper and whisk to combine.
  • Drizzle in oil in a smooth stream, while whisking, to form a creamy emulsion.
  • Taste dressing with slaw ingredients and seasons to taste with additional vinegar and honey as needed.
  • Dress slaw and let rest 5-10 minutes for flavors to combine.

*You can also grate the ingredients on a box grater.

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