Beet and Red Cabbage Slaw Recipe

Name: Beet and Red Cabbage Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium beets, trimmed; 1/2 cup apple cider vinegar; 1/3 cup sugar; 2 tablespoons whole grain Dijon mustard; 1 1/2 teaspoons caraway seeds; 2/3 cup corn oil; 8 cups thinly sliced red cabbage (about half of large head); 2/3 cup chopped onion; 1/4 cup (packed) chopped fresh dill; Lettuce leaves; 3 large carrots, peeled, coarsely grated (about 3 cups)

Servings: persons

6 medium beets, trimmed
1/2 cup apple cider vinegar
1/3 cup sugar
2 tablespoons whole grain Dijon mustard
1 1/2 teaspoons caraway seeds
2/3 cup corn oil
8 cups thinly sliced red cabbage (about half of large head)
2/3 cup chopped onion
1/4 cup (packed) chopped fresh dill
Lettuce leaves
3 large carrots, peeled, coarsely grated (about 3 cups)

1
Preheat oven to 400F.
2
Wrap beets in foil, enclosing completely.
3
Bake beets until tender, about 1 hour 15 minutes.
4
Cool.
5
Peel and coarsely grate beets.
6
Whisk vinegar, sugar, mustard and caraway seeds in large bowl to blend.
7
Gradually whisk in oil.
8
Add cabbage, onion and grated beets to dressing and toss to coat.
9
Let stand 45 minutes, tossing occasionally.
10
Stir in dill.
11
Season generously with salt and pepper.
12
Line large bowl with lettuce.
13
Mix 2 1/2 cups carrots into cabbage mixture.
14
Spoon salad atop lettuce in bowl.
15
Sprinkle remaining grated carrots over and serve.

157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 medium beets, trimmed, 1/2 cup apple cider vinegar, 1/3 cup sugar, 2 tablespoons whole grain Dijon mustard, and more.

Yes, Beet and Red Cabbage Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beet and Red Cabbage Slaw

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