Not to be Beat, Beetroot Coleslaw

Prep Time:



  • ½ small green or red cabbage
  • 1 medium carrot
  • 3 medium  beetroot
  • 1 small (or ½ med) red onion
  • 1 small red chilli pepper or medium jalapeno pepper


  • 6 Tbsp vegetable or olive oil
  • 2 Tbsp wholegrain or Dijon mustard
  • 3-4 Tbsp lemon juice (approximately one lemon)
  • 4 Tbsp apple cider vinegar
  • 3 Tbsp maple syrup
  • season to taste salt and pepper


  1. Thinly slice the cabbage
  2. Wash and prepare the vegetables. Peel carrots and beetroots or simply scrub clean and trim as needed. Use a grater to shred the beetroot and carrot.

Note: The beetroot can seep out juice and stain hands/worktops. You may want to use wear gloves to protect your hands from staining.

  1. Prepare remaining fresh ingredients: finely slice or chop the onion; deseed and finely chop the red chilli pepper. Scatter ingredients into a large mixing bowl and toss.
  2. Prepare the dressing: combine liquid ingredients, including the olive oil, mustard, apple cider vinegar, maple syrup, and lemon juice.
  3. Pour the dressing over the salad and mix well. Add salt and pepper to taste.
  4. Let coleslaw rest for a minimum of ½ hour before serving.


Recipe extension

Place thinly sliced vegetables in a large bowl. Be sure the bowl has a lid to cover for marinating. In a large saucepan, bring dressing ingredients to a boil. Pour over cabbage mixture and stir well to coat evenly. COVER immediately and allow to reach room temperature. Refrigerate for at least 24 hours and serve.