Best 7 Shredded Beet And Radish Slaw With Rice Noodles Recipes

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Welcome to the world of culinary delights! In this article, we embark on a flavor-filled journey to discover the most tantalizing recipe for shredded beet and radish slaw with rice noodles. Get ready to transform your taste buds as we explore a symphony of textures, colors, and flavors that will leave you craving more. Whether you're a seasoned cook or just starting your culinary adventure, this article will guide you through the steps to create a dish that will impress your palate and leave a lasting impression. Let's dive into the world of shredded beet and radish slaw, and find the perfect recipe that suits your taste preferences!

Let's cook with our recipes!

SHREDDED BEET AND RADISH SLAW WITH RICE NOODLES



Shredded Beet and Radish Slaw With Rice Noodles image

I intended this mixture as a filling for spring rolls, and you can certainly use it this way (though it's a bit moist). But having mixed it together I tasted it and it was so good, I just wanted to sit down and eat it for dinner, which is what I did - and for lunch the following day. If you do want to wrap this salad, I suggest wrapping it in romaine lettuce leaves.

Provided by Martha Rose Shulman

Categories     easy, quick, pastas, salads and dressings

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 12

2 ounces rice vermicelli (thin rice sticks) or thin rice noodles for stir-fries
1/4 cup rice vinegar
2 teaspoons soy sauce
1 large red beet (7 to 8 ounces), peeled and grated
1 bunch radishes (5 to ounces), grated
1/2 cup chopped cilantro, plus sprigs for garnish
3 tablespoons slivered mint leaves
2 tablespoons slivered Thai basil leaves (may substitute regular basil if you can't get the Thai variety)
1 to 2 tablespoons minced pickled ginger (to taste)
2 teaspoons finely grated or chopped orange zest
Salt to taste
Romaine lettuce leaves for serving

Steps:

  • Place the rice noodles in a large bowl and cover with hot water. Soak for 20 minutes, or until pliable. Meanwhile, bring a large pot of water to a boil. Drain the noodles and add to the boiling water. Boil 1 minute and drain. Rinse with cold water and transfer to a bowl. Using kitchen scissors, cut the noodles into 2-inch lengths. Toss with 2 teaspoons of the rice vinegar and the soy sauce.
  • Place the grated beets, radishes and chopped herbs in a large bowl and toss with the remaining rice vinegar and salt to taste. Add the noodles, pickled ginger and orange zest and toss together. Taste and add salt if desired.
  • To serve, line plates or a platter with lettuce leaves and top the lettuce with the salad. Garnish with cilantro sprigs and serve.

Nutrition Facts : @context http, Calories 54, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 192 milligrams, Sugar 2 grams

SWEET BEET DRESSED SLAW



Sweet Beet Dressed Slaw image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/3 cup extra-virgin olive oil, plus 3 tablespoons
2 small to medium-sized red beets, peeled and grated
Salt and freshly ground black pepper
2 heaping tablespoons Dijon mustard
3 tablespoons red wine vinegar
3 tablespoons chopped fresh dill
8 to 10 radishes, julienned
1/2 small head red cabbage, thinly shredded
3 bias cut scallions
2 rounded spoonfuls dill pickle relish

Steps:

  • Preheat a medium size skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Once you see the oil ripple in the pan add the grated beets, season with some salt and pepper and cook stirring every now and then until they are tender, about 5 minutes. Transfer the beets to a bowl and let them cool down a bit. Add the mustard and the vinegar to the beets. Whisk in the remaining extra-virgin olive oil in a slow and steady stream. Add the fresh dill, radishes, shredded cabbage, sliced scallions and relish and toss to combine, taste and adjust seasoning with salt and pepper. Serve now or the next day.

SHREDDED CABBAGE & RADISH SLAW



Shredded Cabbage & Radish Slaw image

Mexican taco stands typically offer crunchy pickled vegetables to accompany their tacos. Shredded cabbage and sliced radishes are often found in small containers marinating in vinegar, to which guests can help themselves. The contrasting colors and textures, along with the vivid flavors of these toppings, make for a great salad and accompaniment to any meal.

Yield serves 6

Number Of Ingredients 9

1/2 small head white cabbage, cored and thinly shredded (3 cups)
3 large radishes, sliced into thin strips (1/2 cup)
2 scallions, tops trimmed and thinly sliced (1/4 cup)
1/2 cup red wine vinegar
1 teaspoon salt
1 teaspoon sugar
1 1/2 tablespoons olive oil
2 tablespoons fresh cilantro leaves, chopped, plus 1 sprig for garnish
Black pepper

Steps:

  • Combine the cabbage, radishes, scallions, vinegar, salt, and sugar in a sealable plastic bag and mix well. Expel as much air as possible and seal the bag. Allow the vegetables to marinate for at least 30 minutes, and up to overnight.
  • Using tongs or two forks, remove the vegetables from the marinating liquid (allow excess vinegar to drain off) and place in a mixing bowl. Discard the remaining vinegar mixture.
  • Before serving, add the olive oil, cilantro, and black pepper and toss well. Check for seasoning and adjust if necessary.
  • Transfer to a serving dish and garnish with a fresh sprig of cilantro.
  • TECHNIQUES
  • Shredding Cabbage
  • The slicing side of a box grater works really well for this. However, if you don't have one, you can shred the cabbage with your knife by cutting the cabbage in half, removing its core, and then slicing the cabbage very thinly.
  • Marinating the Vegetables
  • I find marinating vegetables in a sealed plastic bag that has had all of its air expelled is an efficient way of making sure all the vegetables have been exposed to the marinade. (It is also compact enough to fit easily in your refrigerator.) If you don't have a plastic bag, use whatever container you have on hand. In that case, just make sure to stir the vegetables often.
  • ADVANCE PREPARATION
  • The vegetables can marinate overnight and will benefit from the extra time. However, in order for the cilantro to stay fresh, toss it with the olive oil no sooner than 1 hour before serving.

SHREDDED BEET AND CABBAGE SLAW



Shredded Beet and Cabbage Slaw image

Use your favorite variety of cabbage when you try our shredded beet and cabbage slaw recipe. This side dish is great for picnics or lunchtime.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 7

3 Tbsp. HEINZ Balsamic Vinegar
3 Tbsp. extra virgin olive oil
2 Tbsp. GREY POUPON Harvest Coarse Ground Mustard
4 cups shredded napa cabbage
2 small red beets, peeled, shredded
2 green onions, sliced
1/2 cup sliced almonds, toasted

Steps:

  • Whisk first 3 ingredients until blended.
  • Combine cabbage, beets and onions in large bowl. Add vinegar mixture; mix lightly. Let stand 15 min.
  • Sprinkle with nuts.

Nutrition Facts : Calories 140, Fat 12 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

CREAMY RADISH SLAW



Creamy Radish Slaw image

Make and share this Creamy Radish Slaw recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 10m

Yield 10 serving(s)

Number Of Ingredients 10

4 cups shredded radishes (about 40)
2 cups chopped yellow peppers
1 1/2 cups shredded carrots
1/2 cup mayonnaise
1 tablespoon fresh dill, chopped
2 tablespoons white wine vinegar
2 teaspoons sugar
1 teaspoon dry mustard
salt
black pepper

Steps:

  • combine forst 3 ingredients in a bowl.
  • combine mayonnaise and remaining ingredients with a whisk.
  • drizzle over slaw, toss well to combine.
  • serve immediately.

RADISH COLESLAW



Radish Coleslaw image

Want something a little different? Try this one.. it has a bit of heat from the shredded radishes. This is a favorite for a picnic, potluck or a Baked Bean Saturday night supper. From my friend, Carol.

Provided by Aroostook

Categories     Vegetable

Time 30m

Yield 10 serving(s)

Number Of Ingredients 7

4 cups cabbage, shredded fine (I use green and red mixed)
1 cup carrot, shredded
10 radishes, shredded
1/2 cup sugar
1 teaspoon salt
1 tablespoon malt vinegar
1 cup mayonnaise

Steps:

  • Shred cabbage, sprinkle with sugar and salt.
  • Let set for two hours or longer.
  • Turn mixture over a couple of time while cabbage is leaching its juices.
  • Drain liquid from bowl.
  • Add rest of the ingredients, toss and serve.
  • May be chilled and served the next day.

Nutrition Facts : Calories 52, Fat 0.1, Sodium 248.3, Carbohydrate 13, Fiber 1.1, Sugar 11.6, Protein 0.5

RADISH SLAW



Radish Slaw image

Categories     Salad     Side     No-Cook     Vegetarian     Quick & Easy     Carrot     Radish     Spring     Vegan     Cabbage     Gourmet

Yield Serves 4

Number Of Ingredients 8

1/2 pound radishes, trimmed and grated coarse (about 2 cups)
3 cups finely shredded cabbage
1 cup coarsely grated carrots
1/2 cup thinly sliced red onion
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
2 tablespoons olive oil
2 tablespoons finely chopped fresh coriander, mint, or parsley leaves

Steps:

  • In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the coriander, and salt and pepper to taste.

Tips:

  • For a more vibrant slaw, use a variety of beets and radishes, such as golden beets and watermelon radishes.
  • If you don't have rice noodles, you can substitute another type of thin noodle, such as angel hair pasta or vermicelli.
  • To make the slaw ahead of time, prepare all of the ingredients and store them separately in the refrigerator. When ready to serve, toss everything together and add the dressing.
  • This slaw is a great side dish for grilled or roasted meats, fish, or tofu. It can also be served as a light lunch or dinner.

Conclusion:

Shredded Beet and Radish Slaw with Rice Noodles is a delicious and healthy side dish that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a refreshing and flavorful slaw, give this recipe a try!

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