If you're looking for a colorful, crunchy, and nutritious salad to add to your table, this Crunchy Beet Slaw Salad is your perfect match. Not only is it visually appealing with its vibrant colors, but it's also packed with antioxidants, vitamins, and fiber. Whether preparing for a picnic, family dinner or simply spicing up your weekly meal prep, this beet coleslaw is a must-try.

This post may contain affiliate links. Please read my disclosure policy here.
Why you will love this recipe
- Nutrient-packed: Beets and cabbage are superfoods, rich in antioxidants and vitamins.
- Quick & easy: Minimal prep time for a delicious payoff.
- Versatile: Perfect as a side dish, salad, or in a sandwich.
- Customizable: Easily adaptable to various diets and preferences.
Jump to:
Ingredients needed to make Beet Coleslaw Salad
- Green Cabbage
- Beet
- Spinach
- Sweet Red Pepper
- Carrot
- Sweet onion
- Dressing:
- Olive Oil
- White vinager
- Salt and Pepper
See recipe card for quantities.
Equipment Recommendation
- Mandolin Slicer: A must in any kitchen invest in a good quality one and you won't have to ever replace it. Perfect for salads, and meal prep.
- Cutting Board: I love composite wood cutting boards. They don't absorb liquid like some wooden boards do and are better than plastic so you can avoid those harmful chemicals or plastic shavings in your food.
- Mixing Bowl: Mixing bowls with lids is a game changer from food prep to storage to serving all in one bowl.
- Tongs or salad claws: Salad claws make it so simple to toss and mix a salad. You can also get metal salad claws that can double for shredding meat.
- Measuring cup
How to make Raw Beet and Carrot Salad
- Prep the veggies: Start by peeling and grating ½ a large beet and 1 large carrot. Then, finely shred ½ a large firm cabbage using a mandolin slicer. Using a sharp knife, slice 3 small or 1 large sweet red pepper and finely dice 1 small sweet onion. Next, chop the 1 cup of spinach into smaller pieces.
- Add all the chopped, grated, and sliced vegetables into a bowl. If you are planning to serve at a later time, cover with an air-tight lid and refrigerate for up to 3 days. This is a great salad option for meal prep.
- Make the dressing: In a measuring cup to reduce dishes, add ¼ cup olive oil, 1 tablespoon of white vinegar, salt, and pepper to taste I used 2 teaspoon of salt and ½ teaspoon of black pepper. Using a fork, whisk together. Set aside until ready to serve salad. Then drizzle over salad and toss to coat cabbage and vegetables.
- Mix Salad: When ready to serve, pour the dressing over the shredded vegetables. Using tongs or salad claws, toss well to ensure everything is evenly coated. To maintain optimal freshness, mix right before ready to serve.
Enjoy this vibrant raw beet coleslaw salad as a satisfying side dish or a meal on its own. Just add some protien on top to make it more filling such as grilled chicken or steak. Its unique flavors and eye-catching colors are sure to impress your guests and family!
Substitutions and Variations
Want a creamy dressing? Add in a tablespoon of mayonnaise or plain yogurt into the dressing.
Nutty flavor Add sunflower seeds or chopped walnut pieces.
Citrusy twist: Add a splash of lemon juice or zest to the dressing for a zesty flavor.
Spicy kick: Include a pinch of cayenne pepper in the dressing.
Storage
Refrigerator: Store chopped and shredded vegetables in an airtight container for up to 3 days. The flavors will deepen as it sits, but the texture may soften slightly.
Freezing: This salad is not ideal for freezing as the fresh vegetables lose their crunch when thawed.
Top Tip
For the freshest and crunchiest slaw, use raw, firm vegetables and a sharp grater. If the beets are particularly juicy, pat them dry with a paper towel before mixing to prevent the dressing from becoming watery.
FAQ
Yes! If you’re short on time, pre-cooked beets are a great alternative. Just ensure they’re firm enough to shred or dice.
Yes, this beet coleslaw can be prepared up to 3 days in advance. Just store in the refrigerator and add the dressing before serving.
Need something to serve with this Beet Salad?
Try our Stovetop Braised Short Ribs they would pair amazingly with this salad along with Boursin Mashed Potatoes. If you prefer Chicken try this salad with our Dutch oven Chicken Quarters or our Honey Mustard Chicken Drumsticks. This salad compliments almost any dish.
If you enjoyed this recipe make sure to leave a 5-star rating. As well as leave a comment if you have any questions or what you enjoyed most. Be sure to tag us on social media #juliesapron or @juliesapron for a chance to be featured on our page. These small gestures mean so much for the success of my blog! Thank you for following along and if you are new here, welcome; I hope you stick around and enjoy all the recipes!
Crunchy Beet Slaw Salad
Equipment
- 1 mandolin slicer
- 1 Cutting Board
- 1 Sharp Knife
- 1 large mixing bowl
- 1 tongs or salad claws
- 1 measuring cup
Ingredients
- ½ large Firm green cabbage head
- 1 small Beet
- 1 cup Spinach
- 1 Red Bell pepper
- 1 large Carrot
- 1 small sweet onion
Simple Salad Dressing:
- ¼ cup Olive oil
- 1 tablespoon White Vinegar
- Salt and pepper to taste
Instructions
- Prep the veggies: Start by peeling and grating ½ a large beet and 1 large carrot. Then, finely shred ½ a large firm cabbage using a mandolin slicer. Using a sharp knife, slice 3 small or 1 large sweet red pepper and finely dice 1 small sweet onion. Next, chop the 1 cup of spinach into smaller pieces.
- Add all the chopped, grated, and sliced vegetables into a bowl. If you are planning to serve at a later time, cover with an air-tight lid and refrigerate for up to 3 days. This is a great salad option for meal prep.
- Make the dressing: In a measuring cup to reduce dishes, add ¼ cup olive oil, 1 tablespoon of white vinegar, salt, and pepper to taste I used 2 teaspoon of salt and ½ teaspoon of black pepper. Using a fork, whisk together. Set aside until ready to serve salad. Then drizzle over salad and toss to coat cabbage and vegetables.
- Mix Salad: When ready to serve, pour the dressing over the shredded vegetables. Using tongs or salad claws, toss well to ensure everything is evenly coated. To maintain optimal freshness, mix right before ready to serve.
Leave a Reply