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    Home » Recipes » Vegan Easter Recipes

    Beet and Red Cabbage Slaw

    Published: May 29, 2013 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print 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 Email
    Course: Salad
    Cuisine: Raw / healthy
    Diet: Vegan, Vegetarian
    Keyword: coleslaw recipes, Red Cabbage Slaw
    Prep Time: 25 minutes
    Total Time: 25 minutes
    Servings: 6
    Calories: 54kcal
    Author: Veg Kitchen

    Ingredients

    • 3 to 4 medium beets use a combination of red and golden beets, if desired — see note
    • ½ cup whole baby carrots or peeled and coarsely chopped carrot
    • ¼ medium head red cabbage
    • Juice of ½ 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
    US Customary - Metric

    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.

    Nutrition

    Calories: 54kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 50mg | Potassium: 244mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1880IU | Vitamin C: 22mg | Calcium: 26mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    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 ½ inch past the surface. Once they're cool enough to handle, they'll be easier to peel and chop.

    Beet and red cabbage slaw

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

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    Reader Interactions

    Comments

    1. Lucy says

      May 04, 2017 at 9:54 am

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

    2. Tammy says

      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!

    3. Nava says

      July 18, 2017 at 10:00 am

      So glad you enjoyed this, Tammy!

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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