In this post, we’re gonna make fresh and crunchy: Beetroot Coleslaw. It is so delicious and incredibly colorful.
Why You’ll Love This
- It’s So Pretty: The mix of deep red beets and purple cabbage makes this one of the most vibrant side dishes you’ll ever put on your table.
- Packed with Nutrients: Beetroot is full of vitamins, minerals, and fiber. It is very, healthy for you!
- The Perfect Texture: By prepping the veggies a specific way, you get a crunch that is much more satisfying than your average slaw.
- Sweet & Creamy: The raisins add a little burst of sweetness, and the mayonnaise brings it all together without feeling too heavy.
things we need
Special Equipment
- Food Processor (for chopping the beets efficiently)
- Glass Cutting Board (essential to prevent staining)
- Large Mixing Bowl
Ingredients
- Raw Beetroot: 2 medium beets, peeled and roughly cubed.
- Purple Cabbage: ½ small head, finely shredded.
- Raisins: ¼ cup (approx. 40g).
- Mayonnaise: ? cup (approx. 75g). Jane’s Tip: Use light mayonnaise if you have it; regular can be heavy.
- Sugar: 1 tablespoon.
- Black Pepper: ¼ teaspoon.
- Pink Salt: ½ teaspoon (divided). Start with ¼ tsp, taste, and add the rest if needed.
- Optional Sides: Fresh lettuce, sliced tomatoes, cucumbers, and radishes.
A Pro-Tip for Prepping Beets
Before we jump into the ingredients, A quick tip for you. Beetroot stains—a lot. To keep your kitchen clean, Always use a glass cutting board when prepping beets. If you use a plastic or wood board, it’s going to soak up that red juice and stain it forever, and we don’t want that! You have to know what you’re doing when you work with beets.
Let’s Get Cooking!
For this use raw beets and some beautiful purple cabbage. First, shred your cabbage.
For the beets, Pro tip: instead of shredding them, chop them in the food processor. This gives the coleslaw such a nice, chunky texture that holds up better than thin shreds.
Once your cabbage is shredded and your beets are chopped, mix them together in a large bowl with your raisins and mayonnaise.
Note on Cooking: You can steam or cook your beets if you prefer them softer, but remember: if you cook them, don’t do it for too long! If you overcook them, you’ll cook out all those nutrients.
Serving Suggestions
Serve this up with a fresh salad on the side. Plate them with some lettuce, tomatoes, cucumbers, and radish.
Give this recipe a try next time you when want a healthy, fiber-packed side dish that looks as good as it tastes.
enjoy!
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Why do you use a glass cutting board for beets?
The beetroot stains a lot! If you use wood or plastic, that red color will soak right in and it is very hard to get out. With a glass board, you won’t have any stain at all. You have to know what you’re doing!
Can I use light mayonnaise?
Yes, you definitely can. The regular mayonnaise is a bit heavy, so I actually prefer not to put too much in there. If you have light mayo, that works perfectly to keep it healthy.
Do I have to cook the beets first?
No, for this coleslaw Use them raw. You can cook or steam beets for other recipes, but don’t cook them too long or you lose the nutrients. For this salad, raw chopped beets give a great crunch and keep all the vitamins inside.
Beetroot & Purple Cabbage Coleslaw
Course: Side DishCuisine: Caribbean-FusionDifficulty: Easy4-6
servings15
minutes140
kcal20
minutes35
minutesA colorful, crunchy, and healthy twist on traditional coleslaw. Made with raw chopped beets, shredded purple cabbage, and sweet raisins, this side dish is packed with fiber and nutrients.
Ingredients
- Equipment Needed
Food Processor
Glass Cutting Board
Box Grater (for cabbage)
Large Bowl
- Ingredients
2 medium raw beets (peeled)
300g purple cabbage (shredded)
40g (¼ cup) raisins
75g (? cup) mayonnaise
1 tbsp white sugar
¼ tsp black pepper
½ tsp pink Himalayan salt (adjust to taste)
Directions
- Prep the Cabbage: Wash and finely shred the purple cabbage using a knife or grater. Place it into a large mixing bowl.
- Prep the Beets: Peel your raw beets. Place them on a glass cutting board (to avoid stains) and cut them into chunks.
- Chop the Beets: Place the beet chunks into a food processor and pulse until they are finely chopped (not pureed, just small nutritious bits). Pour the chopped beets into the bowl with the cabbage.
- Add Mix-ins: Add the raisins, mayonnaise, sugar, black pepper, and the first ¼ teaspoon of pink salt.
- Mix & Taste: Toss everything together until the vegetables are evenly coated in the creamy dressing. The color will turn a beautiful vibrant pink/purple.
- Adjust Seasoning: Taste the slaw. If it needs more lift, add the remaining ¼ teaspoon of salt (Jane recommends this!).
- Serve: Serve immediately alongside fresh lettuce, cucumbers, and tomatoes for a fiber-rich meal.
Notes
- Stain Warning: Beet juice stains everything! Use glass or ceramic surfaces for prepping. If you get it on your hands, lemon juice can help remove it.
- Texture: Chopping the beets in a processor rather than shredding them; it gives a nice bite without being too watery.
- Health: Beets are excellent for fiber and blood pressure support. Eating them raw or lightly processed ensures you keep all those vitamins!
