This beet coleslaw recipe takes the favorite and versatile coleslaw to a new level of attractiveness and flavor.
Coleslaw is a favorite salad side dish that uses hardy vegetables called “cole crops”, thus the name, “coleslaw”. Cole crops are vegetables in the mustard family, most of which are also favorite hardy fall crops for gardeners to grow.
The most common ingredient in all coleslaw is cabbage and carrots. However, other root veggies can also be used, such as parsnips, rutabagas or beets, such as we’re using here in this beet coleslaw recipe.
Topping Ideas for Beet Coleslaw Recipe
For variety, you may wish to explore some of these toppings, (we usually choose one at a time):
- Toasted, seasoned pumpkin seeds
- Toasted sunflower seeds (plain or seasoned)
- Grated parmesan cheese
- Crumbled feta cheese
- Avocados Serving Ideas
Coleslaw Serving Ideas
Coleslaw makes a great side dish accompaniment to many different dishes.
- With burgers and sandwiches
- Hot dogs & baked beans
- Barbecue ribs
- Stuffing for pita bread
- Topping on burgers
- Topping for other salads
And don’t forget wine, if you enjoy it. This beet coleslaw goes well with nice reds, rosé, or summer whites.
We love the Dry Farm Wine’s organic wines. They have amazing wines sourced from small organic farms around the world. If you use our link you can get a full sized bottle with your order for just one penny!
Graters for Coleslaw – Food Processor, Mouli and By Hand
For grating, a food processor makes fast work of it, or you can use an inexpensive mouli grater for grating it the old fashioned way.
We have both. Recently — while making this recipe, in fact — our old food processor finally gave out after many years of good service, so we’ve just ordered another one.
In the meantime, for completing the grating for the dish, the hand crank mouli grater finished the job beautifully.
But just this morning (as of this writing which is the day after our food processor died), we ordered a replacement KitchenAid food processor. Hopefully, it will last another decade or so, for if memory serves, that’s about how long our other one lasted.
KitchenAid has a GREAT demo video. It’s just 1:09 minutes and so lively and fun to watch. It had me up and dancing to the great music the first time — happy feet — so I had to watch it again to really pay attention. 💃🏼
How to Cut Cabbage for Coleslaw by Hand
This video shows great tips for how to cut cabbage for coleslaw by hand.
How to Cut Cabbage for Coleslaw Using a Food Processor
This easy beet coleslaw recipe takes the favorite and versatile coleslaw to a new level of attractiveness and flavor. It's a beautiful, hardy and healthy, especially if you make your own dressing like what we've done here.
If you're in a hurry, just grate up the veggies you have, and add mayonnaise, salt, pepper, celery salt, then stir and serve.
- 1 cup red onion, thinly sliced (1 small onion)
- 2 cups carrots, grated (4 medium carrots)
- 2 cups beets, grated (2 medium beets)
- 4 cups red cabbage, grated (1 med. head)
- 4 cups green cabbage, grated (1 med. head)
- 1/2 cup parsley; chopped
- 2/3 cup red wine vinegar (use this to soak onion, then drain into dressing)
- 1/4 cup olive oil (or avocado oil)
- 1 Tablespoon olive oil (use this Tbsp for the honey and it will slide off the spoon)
- 1 Tablespoon honey (or maple syrup or sugar) (more if you like it sweeter)
- 2 Tablespoons grain mustard (or dijon)
- 1 teaspoon celery seeds (or celery salt)
- 1 Tablespoon poppy seeds (optional) (or chia seeds, or toasted sesame seeds)
- 2 teaspoons salt (or to taste)
- 1 teaspoons pepper (or to taste)
- SOAK ONION: Place the thinly sliced red onion into a bowl and add the red wine vinegar to soak and mellow while you prep the vegetables.
- GRATE VEGGIES: Using a thin holed grater on your food processor or moulli, (or your preferred size), grate all of the vegetables, adding them to a large bowl as you go.
- CHOP PARSLEY small and add to the vegetable mixture. We like to use a miniature food processor for herbs.
- DRAIN WINE VINEGAR into a dressing container or measuring cup (adding marinating onion to veggie mixture).
IF YOU LOVE MAYONNAISE... forget the dressing that follows and just stir in 1 cup mayo (or to taste), with salt & pepper (or you can use the seasoning list above). Or...
- MAKE DRESSING: Add remaining dressing ingredients: olive oil, honey, mustard, celery seeds, salt, pepper, (optional poppy, chia or sesame seeds).
- SHAKE OR WHISK: Close lid of container or use a small whisk whip dressing together until very well blended.
- POUR half of the dressing over the coleslaw and stir well. Slowly add more as needed, stirring to blend after each addition until thoroughly coated to taste. In future, you will know your preferred amount of dressing to veggie ratio.
Amount Per Serving Calories 91Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 329mgCarbohydrates 11gFiber 3gSugar 6gProtein 2g
Nutrition information is approximate.
And don’t forget wine! (I you love it).
We love the Dry Farm Wine’s organic wines amazing natural wines sourced from organic family farms around the world. If you use our link you can get an extra full sized bottle of wonderful wine for just one penny with your first order!