Beet Slaw

Red Beet Slaw

Looking for a vibrant, fresh, and flavorful way to brighten your holiday table or everyday meals? This red beet and cabbage slaw with pomegranate dressing is the perfect answer. It combines the earthy sweetness of shredded red beets with the crisp crunch of red cabbage, creating a colorful medley of flavors and textures that makes every bite a delight.

Crisp apples and juicy pomegranate seeds add bursts of freshness and natural sweetness, perfectly balancing the tangy richness of the pomegranate molasses vinaigrette.

Whether served as a refreshing side at holiday feasts, a bright complement to weeknight dinners, or a satisfying addition to next-day lunches, this slaw is as versatile as it is delicious.

If you’re on the hunt for a colorful, healthy, and crowd-pleasing beet slaw or a gluten-free holiday side, this recipe is sure to become a seasonal favorite.

🥗 Why You’ll Love This Beet and Cabbage Slaw

• Eye-catching colors make it a festive centerpiece on any table.
• Make-ahead friendly — flavors deepen with time for easy meal prep.
• Perfect balance of sweet, tangy, and crunchy textures.
• Pairs beautifully with everyday mains or holiday spreads.

🛒 Ingredients for Red Beet and Cabbage Slaw with Notes

• Red beets — peeled and shredded (fresh beets add earthy sweetness).
• Red cabbage — shredded (adds crunch and vibrant color).
• Carrots — peeled and shredded (adds natural sweetness and texture).
• Apple (Honeycrisp or Fuji) — julienned (adds freshness and sweetness).
• Pomegranate seeds — for juicy pops of flavor and visual appeal.
• Walnuts — for crunch and richness.
• Pomegranate molasses — key to the bright, tangy-sweet dressing (substitute with reduced pomegranate juice if needed).
• Balsamic vinegar — adds depth and acidity.
• Extra virgin olive oil —  base for dressing.
• Honey or maple syrup — balances acidity (use maple syrup for vegan option).
• Sea salt — enhances all flavors.

👩‍🍳 How to Make This Crunchy Beet and Cabbage Slaw

1. Whisk Together the Pomegranate Dressing

In a large bowl, combine pomegranate molasses, balsamic vinegar, olive oil, honey (or maple syrup), sea salt, and pepper. Whisk until fully emulsified.

2. Prepare the Vegetables

Shred beets, carrots, and cabbage using a box grater or food processor. Add to the bowl with the dressing.

3. Toss to Coat Evenly

Mix the shredded vegetables with the dressing thoroughly so every bite is flavorful.

4. Add Apples, Pomegranate Seeds & Walnuts

Just before serving, gently fold in julienned apples, pomegranate seeds, and walnuts to maintain their crunch and freshness.

5. Serve or Store

Enjoy immediately or refrigerate up to 3 days. Add apples and walnuts just before serving if making ahead.