Beet and Cabbage Slaw

Beet and Cabbage Slaw

Prep Time 30 mins
Total Time 30 mins


  • 1/2 head cabbage
  • 2 medium raw beets
  • 2 carrots
  • 1/2 red onion
  • 1/4 cup fresh flat leaf parsley
  • 1/4 cup extra virgin olive oil
  • 1/4 cup cider vinegar
  • 1 tsp. salt
  • 1/2 tsp. pepper


  • Wash and core the cabbage
  • peel the carrots and beets with a vegetable peeler.
  • Using a food processor, with the slicing disc in place, process the cabbage and transfer to a large bowl.
  • Install the shredding disc and process the carrots and beets and transfer to the bowl.
  • Install the chopping blade and process the parsley and transfer to the bowl.
  • Thinly slice the red onion and add to the bowl.
  • Combine vinegar, oil, salt and pepper in a small bowl and whisk until salt dissolves.
  • Toss vinaigrette with the cabbage-beet-carrot mixture.
  • Allow the slaw to stand for 20-30 minutes before serving, tossing regularly.
  • Add additional salt and pepper to taste and serve.
Keyword Apple Cider Vinegar, Beets, Cabbage, Carrots, Onion, Parsley