Beet Coleslaw Recipe With Cabbage & Carrots

Beet-coleslaw-recipe-with carrots and parsley

Beet Coleslaw Recipe With Cabbage & Carrots

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.

SHORTCUT

If you're in a hurry, just grate up the veggies you have, and add mayonnaise, salt, pepper, celery salt, then stir and serve.

Course Salads & Dressings

Cuisine American

Keyword Beet Coleslaw Recipe, beetroot coleslaw, coleslaw recipe

Prep Time 30

Additional Time 5

Total Time 35

Servings

Calories 91kcal

Author Cooks

Ingredients

VEGGIES:

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

DRESSING:

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

Instructions

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.

Notes

Nutrition