Beet and Red Cabbage Slaw

This vivid salad of grated beets and red cabbage, served in modest portions, makes a dazzling visual statement on the dinner plate, but more importantly, add a dose of vitamins and antioxidants. It’s a beautiful addition to everyday meals or holiday plates. 

Beet and Red Cabbage Slaw

This vivid salad of grated beets and red cabbage, served in modest portions, makes a dazzling visual statement on the dinner plate.

5 from 1 vote

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Course: Salad

Cuisine: Raw / healthy

Diet: Vegan, Vegetarian

Prep Time: 25 minutes

Total Time: 25 minutes

Servings: 6

Author: Veg Kitchen

Ingredients

• 3 to 4 medium beets use a combination of red and golden beets, if desired — see note
• 1/2 cup whole baby carrots or peeled and coarsely chopped carrot
• 1/4 medium head red cabbage
• Juice of 1/2 to 1 lemon to taste
• 2 tablespoons agave nectar or pure maple syrup or to taste
• 1 to 2 tablespoons minced fresh dill or 1 teaspoon dried
• Pinch of salt
• Freshly ground pepper to taste

Instructions

• Grate the beets and carrots in a food processor using a medium-coarse grating blade.
• Cut the cabbage into chunks small enough to fit through your processor’s feed tube and grate with the same blade.
• Combine the grated beets and cabbage in a serving container and dress to taste with the lemon juice and syrup. Stir well, then add the dill and salt and stir again.
• Let the salad stand for at least 15 minutes or so before serving. Taste again and adjust the lemon and sweetener if needed, then serve.

Note: Though completely raw beets are healthiest, to make them easier to peel and cut, cook or microwave them briefly — until you can pierce through maybe 1/2 inch past the surface. Once they’re cool enough to handle, they’ll be easier to peel and chop.

• Here are more recipes for beets. 
• Here are lots more creative and colorful slaw-style salads.