Vegan Easter Recipes/ Vegan Recipes/ Vegan Salads/ Vegan Side Dishes

Beet and Red Cabbage Slaw

Beet and red cabbage slaw recipe

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 recipe

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
Print Pin Rate
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.

Beet and red cabbage slaw

Print Friendly, PDF & Email

Subscribe & Follow

You Might Also Like

3 Comments

  • Reply
    Lucy
    May 4, 2017 at 9:54 am

    I will rate it once i try it which will be today. It look great.

  • Reply
    Tammy
    July 15, 2017 at 7:11 am

    5 stars
    Wow! This was amazing! I utilized three things from my CASA ~ the beets, red cabbage and dill! This is an amazing early summer slaw that pairs well with any type of burger, a sandwich, or just by itself! Cool, crisp, refreshing, and SO good for you!

    • Reply
      Nava
      July 18, 2017 at 10:00 am

      So glad you enjoyed this, Tammy!

    Leave a Reply

    Recipe Rating