Beetroot Slaw

Brighten up your table with this vibrant and nutrient-packed Beetroot Slaw, a refreshing twist on classic coleslaw that’s as healthy as it is delicious. Featuring earthy shredded beetroot, crunchy carrots, crisp red cabbage, tart green apple, and zesty red onion, this recipe combines fresh, wholesome ingredients for a bold mix of flavors and textures. Tossed in a tangy-sweet dressing made with lemon juice, apple cider vinegar, honey, and a touch of mustard, this slaw strikes the perfect balance of savory and sweet. Ready in just 20 minutes with no cooking required, it's a quick and versatile side dish ideal for barbecues, picnics, or weekday meals. Serve it chilled as a standalone salad, a sandwich topper, or alongside roasted meats for a pop of color and a burst of flavor. Whether you're looking for a healthy side dish or a creative way to incorporate more veggies, this Beetroot Slaw is a must-try!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 6

Ingredients

• 3 medium beetroot
• 2 medium carrot
• 0.25 head red cabbage
• 1 large green apple
• 1 small red onion
• 0.5 cup parsley
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon mustard
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Wash and peel the beetroots and carrots. Shred them using a box grater or a food processor with a shredding attachment.

Step 2

Remove the outer leaves of the red cabbage, then finely shred the remaining cabbage.

Step 3

Core the green apple and cut it into thin matchsticks for a good crunch and taste variation in the slaw.

Step 4

Peel and thinly slice the red onion.

Step 5

Chop the parsley finely and set aside.

Step 6

In a large mixing bowl, combine the shredded beetroot, carrot, cabbage, apple matchsticks, and sliced red onion.

Step 7

In a small bowl, whisk together the lemon juice, olive oil, apple cider vinegar, honey, mustard, salt, and black pepper until well combined and the dressing emulsifies.

Step 8

Pour the dressing over the vegetable mixture and toss everything together to ensure that all ingredients are evenly coated with the dressing.

Step 9

Sprinkle the chopped parsley over the slaw and give it a final toss.

Step 10

Cover the slaw with plastic wrap and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.

Step 11

Stir the slaw once more before serving to redistribute the dressing. Serve cold as a side dish or use it as a topping for sandwiches and burgers.

Nutrition Facts

Serving size	1202.5 grams (1202.5g)

Amount per serving	% Daily Value*
Calories	900

Total Fat 44.20g	57%
Saturated Fat 6.90g	35%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 1676mg	73%
Total Carbohydrate 127.70g	46%
Dietary Fiber 24.50g	88%
Total Sugars 83.40g
Protein 12.60g	25%

Vitamin D 0IU	0%
Calcium 296mg	23%
Iron 8mg	46%
Potassium 2675mg	57%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.5%

Protein: 5.3%

Carbs: 53.3%