Beet and Red Cabbage Slaw
Recipe type: Salad
Cuisine: Raw / healthy
Prep time: 
Total time: 
Serves: 6
This vivid salad of grated beets and red cabbage, served in modest portions, makes a dazzling visual statement on the dinner plate.
  • 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
  1. Grate the beets and carrots in a food processor using a medium-coarse grating blade.
  2. Cut the cabbage into chunks small enough to fit through your processor’s feed tube and grate with the same blade.
  3. 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.
  4. 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.
Recipe by VegKitchen at