A healthy coleslaw recipe made without mayo and sweetened with apples and dried cranberries, this tangy Red Cabbage Slaw with Beets is 100% vegan and 100% delicious!
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As soon as the leaves turn, I start craving this dish. The flavors, the color…everything about this winning combo of vegetables makes me have all the fall feels.
But, really, red cabbage slaw isn’t just for the fall, even if beets and apples are two of the main ingredients. It’s also a great heathy coleslaw recipe for summer cookouts and potlucks.
Don’t you just love when a dish is that versatile?!
Plus, this recipe is made with simple ingredients and very easy to prepare. If you use pre-roasted beets, you’ll have it ready in no time!
Looking for more ways to use red cabbage? Don’t forget to check out the Pickled Red Cabbage while you’re here!
How to Make Red Cabbage Slaw
Whipping up this healthy cabbage salad is as easy as 1, 2, 3. But seriously, there are only 3 main steps.
- Roast the beets. Scrub them clean, trim off the ends, and rub each one with a little olive oil before wrapping in aluminum foil. Place on the center rack in the oven and roast for 45-60 minutes until tender. Remove the skin from the beets (it should come off easily when you rub the outside of each one). Use a hand grater to shred them.
- While they’re roasting, prep the cabbage, apples, and dressing. Here’s a tutorial on How to Shred Cabbage with a mandoline if you need it.
- Mix everything together in a bowl. The end!
- To save yourself a TON of time, purchase pre-roasted beets (look for the Love Beets or a similar brand) and shredded red cabbage at the store.
- I prefer to shred the apple with a hand grater, but you can also cut it into matchsticks or small cubes.
- You can eat cabbage salad right away, but it tastes great after it sits for 30-60 minutes in the fridge. I typically add the dressing, put it in the fridge, and then freshen it up with the lemon juice right before I serve it.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days. It will get less crunchy over time, but will still taste delicious.
- That being said, you can make red cabbage slaw in advance, and store it with or without the dressing. I never have issues with it getting soggy, but if you are afraid of that, wait to dress it until right before serving.
- Feel free to sub green cabbage for red!
Can you freeze red cabbage slaw?
Red cabbage slaw can be frozen, even if it’s already been mixed with the oil and vinegar dressing. Store in a freezer-safe container for up to 3 months.
You can also freeze it in plastic or Stasher bags. Just remember to squeeze out the air before placing the bags in the freezer.
Please note: this recipe is OK to freeze because it doesn’t have a mayo-based dressing. Coleslaws with mayo dressings don’t freeze well.
More Healthy Cabbage Recipes
If you like red cabbage slaw, you may also enjoy:
- Greek Yogurt Coleslaw with Radishes
- Farmers Market Crunchy Cabbage Slaw
- Seared Cabbage Wedges with Orange Ginger Tahini
- Cashew Cabbage Salad with Bok Choy
If you make this recipe, I’d love to hear how you like it! Please rate/review the dish using the stars on the recipe card or in the comments.
Red Cabbage Slaw with Beets
- Hand grater
For the slaw:
- 3 medium beets - roasted; get pre-roasted beets to reduce prep time
- 4 cups red cabbage - shredded
- 1 apple - grated or cut into matchsticks
- 1 cup dried cranberries
For the sherry vinaigrette:
- 1 shallot - diced
- 1 tablespoon dijon mustard
- 3 tablespoon sherry vinegar - can sub red wine vinegar
- ⅓ cup olive oil - extra virgin
- 1 lemon - juiced
- Preheat the oven to 400 degrees. Trim and scrub beets. Brush each beet with a drizzle of olive oil and wrap in aluminum foil. Roast beets on the center rack of the oven for 45 to 60 minutes, until tender. Remove from oven, open foil and let cool.
- While the beets are roasting, prepare the dressing and other ingredients. You can use pre-shredded cabbage (recommended) or use a mandoline or very sharp knife to slice a head of red cabbage. For the dressing, combine the shallot, mustard, and vinegar in a small bowl or dressing jar, and let this mixture sit for ~15 minutes. Then add the olive oil and whisk/shake until well combined.
- In a large bowl, combine the shredded cabbage and dried cranberries. Using a hand grater, shred the apple and cooked beets into the bowl. Add the vinaigrette and mix until combined.
- You can serve immediately, or put this in the fridge for 30 minutes to an hour, and serve cold. Just before serving, squeeze the lemon on top of the slaw and stir. Enjoy!
- Look for Love Beets or a similar brand at the store if you want to use pre-roasted beets.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days. You can also freeze this slaw in an airtight container or plastic bags for up to 3 months. Thaw in the fridge.
- This slaw can be made up to a day in advance, with or without the dressing. If you are nervous about it getting soggy, wait to add the dressing 30-60 minutes before you serve it.
Have a healthy and happy week!
Hi Lizzie (and Marlene…), I switched out pickled beets and offered this at family Swedish smorgasbord
this Christmas! Very festive looking, inflammation fighting, and tasty–completely sneaking in a serving of beets for those who ‘think’ they don’t like them… ~Lea~
Awesome! I’m so glad to hear that you made this for Christmas. And I totally agree – it has all of those characteristics! Merry Christmas and Happy New Year!!
Hey Folks, if this is the salad Lizzie served at Thanksgiving a couple years ago I can vouch for a delicious and beautiful salad. YUM!
Thanks, Grandma! I’m so glad you liked it then. It’s one of my favs to make for the holidays.