Cabbage and Beetroot Slaw Recipe

Beets contain phytonutrients called betalains that act as antioxidants and are shown to have anti-inflammatory properties. Betalains are sensitive to heat and decrease when beets are cooked. This recipe uses raw beets to help maintain their valuable antioxidant content. They are mixed with cabbage and carrots for a crisp slaw that makes a great side dish for cookouts.

Nutrition Facts

Serving Size 1/4 recipe

Amount Per Serving

% Daily Value*

0%Saturated Fat 0g

Trans Fat 0g


Total Carbohydrate 8.9g

Sugars 5.9g

Protein 1.4g


The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 4 servings

Preparation time: 15 minutes


  • 2 cups shredded green cabbage
  • 1 medium carrot, shredded (about ¾ cup)
  • 1 clove garlic, grated
  • 1 tbsp chopped fresh chives
  • 4 tsp rice vinegar
  • 1 tsp honey
  • 1/8 tsp salt
  • 2 small beets, peeled and shredded (about 1 cup)


  1. In a medium bowl, toss together the cabbage, carrot, garlic, and chives.
  2. In a small dish, stir together the vinegar, honey, and salt. Pour the dressing over the vegetables and toss to coat.
  3. Add the shredded beet and gently toss all the ingredients. The beet will slightly color the other vegetables. Serve right away.

Donald Foust Editor
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Donald Foust Editor
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