Packed with beets, cabbage, carrots, apples and pomegranate, this red beet slaw makes a great addition to any meal and can easily be made ahead of time!
The holidays are fast approaching, and pretty soon we’ll be in the thick of it. Between the family gatherings and holiday parties, or the extravagant meals and cookie making, it’s easy to get overwhelmed (not to mention overfed) this time of year. So what I have for you here is a little respite from the upcoming madness, it’s a simple little beet slaw that will dress up your holiday table but is easy to throw together and can be made ahead of time.
It’s a festive shade of red that’s a feast for the eyes and makes a nice counterpoint to the rather rich holiday fare. Crunchy and bright, it’s bold in both color and flavor.
Red is the theme for this beet slaw which is filled with red beets, red cabbage, red (ok purple) carrots, red apples, red pomegranate seeds…well you get the idea. Here’s what you’ll need to make it:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Beets – You’ll need two medium sized red beets.
- Cabbage – Use red cabbage for this slaw.
- Carrots – If you can find them use purple carrots otherwise orange carrots work as well.
- Apple – Choose a crisp apple like Honeycrisp or Fuji.
- Pomegranate Molasses - Pomegranate molasses is a syrup made by reducing pomegranate juice. It can be found online, at Middle Eastern grocery stores or even Whole Foods.
- Balsamic Vinegar – Use a good quality balsamic without added coloring or flavoring.
- Olive Oil – Use your favorite extra-virgin olive oil.
- Honey - Use an unfiltered preferably raw honey or maple syrup for a vegan version.
- Pomegranate Seeds – Buy a whole pomegranate or a small container of just the seeds to save time.
- Walnuts – A handful of walnuts adds a bit of crunch but you leave them out if you’d prefer or need a nut-free slaw.
How to Make a Beet Slaw:
- First you start by shredding all the vegetables. You can use a box grater or take the easy route and pop the shredding disk onto your food processor. Once you’ve turned all those hard vegetables into tender shreds you’ll throw them in a bowl with some julienned apples and toss everything with the lip-smacking pomegranate dressing.
- The sweet-tart dressing is just the thing for the colorful mix of beets, cabbage, carrots and apples, a perfect balancing act of earthy, sweet and tangy in every bite. Simply whisk together the pomegranate molasses, balsamic vinegar, olive oil, honey and a pinch of salt and you’re done.
- Gently mix the vegetables with the dressing to combine. A handful of pomegranate seeds strewn on top add a little bit of extra glitter and glam to the already festive salad and you are ready to serve!
I like to make the salad ahead of time so that the vegetables marinate a bit in the dressing and have a chance to soften and soak up all the wonderful flavors. If you make it the night before, just hold off on the apples until you’re ready to serve to preserve their crunch.
Variations:
- If you can’t find pomegranate molasses you can take pomegranate juice and reduce it in a saucepan on the stove until syrupy or simply omit it.
- Try using sour cherry molasses instead of pomegranate.
- Use maple syrup instead of honey for a vegan version.
Beet Slaw
Packed with beets, cabbage, carrots, apples and pomegranate, this red beet slaw makes a great addition to any meal and can easily be made ahead of time!
Ingredients
- 2 Tablespoons/30ml pomegranate molasses
- 2 Tablespoons/30ml balsamic vinegar
- 3 Tablespoons/45ml extra virgin olive oil
- 2 teaspoons/10ml raw honey (or maple syrup for vegan)
- ¼ teaspoon fine sea salt
- ⅛th teaspoon fresh ground black pepper
- 2-3 medium purple carrots
- 2 small beets, cut into quarters
- ½ medium head red cabbage, cut into wedges
- 1 medium apple, cut into small batons
- Pomegranate seeds from half a pomegranate
- ¼ cup/30g walnuts, coarsely chopped
Instructions
- In a large bowl whisk together the pomegranate molasses, balsamic vinegar, olive oil, honey, salt and pepper until well combined.
- Grate the beets, carrots, cabbage in a food processor using the shredding blade.
- Combine the grated beets, carrots and cabbage with the dressing and toss well to coat. Let the salad stand for at least 15-20 minutes before serving or make ahead and store covered in the fridge until ready to serve.
- When ready to serve add in apple, tossing gently to combine and top with pomegranate seeds and chopped walnuts.
Notes
Variations:
Make your own pomegranate molasses using pomegranate juice and reducing it in a saucepan on the stove until syrupy.
Try using sour cherry molasses.
Use maple syrup instead of honey for a vegan version.
Storage:
Store slaw in an airtight container in the fridge for up to 3 days.
Dietary Info:
Gluten-Free, Grain, Free, Vegetarian, Dairy-Free, Egg-Free, Paleo
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 275Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 95mgCarbohydrates: 28gFiber: 4gSugar: 23gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Elaina Newton says
This looks beautiful, Sylvie! I'm going to bookmark it to hopefully try over Thanksgiving with my sister. I know we'd both appreciate some fresh veggies in between all the feast foods.