This sweet and tangy apple and beet slaw with onion and cabbage comes together in about 15 minutes. It’s a fresh, versatile side that also makes a great topping for burgers, tacos, hot dogs, bowls, or simply a light snack.
About the Recipe
Reasons to love this beet and apple slaw:
- No cooking required — ideal for spring and summer.
- Vegan, gluten-free, and nut-free — suitable for many dietary needs.
- Extremely versatile — serve as a side, mix into salads or bowls, or use it as a topping for burgers, tacos or hot dogs.
- Quick and easy — ready in about 15 minutes.
Ingredient Notes
The recipe uses simple pantry staples for the dressing and fresh produce for the slaw. Below are brief notes and substitutions to help you customize it.
- Beet: Use red or golden beets — both work well.
- Apple: Green apples add brightness, but any variety can be used.
- Cabbage: Red or green cabbage are fine. Pre-shredded coleslaw mix is a convenient option.
- Onion: Red onion adds color and bite; white or yellow onion can be substituted.
- Vinegar: Apple cider, red wine, or white wine vinegar all work in the dressing.
- Mustard: Dijon or grainy mustard both add nice depth.
- Maple syrup: Agave syrup can be used instead if preferred.
- Olive oil: Optional but helps the dressing coat the vegetables. For a creamier slaw, use vegan mayo instead.
How to Make Apple Beet Slaw
The preparation is straightforward: grate or thinly slice the produce, whisk the dressing, and toss everything together. A medium grate for beets gives the best texture — not too fine, not too coarse. If you have a mandoline, it’s handy for the cabbage; otherwise slice it thinly with a sharp knife.
Step 1: Peel and grate the beets and apples. Grate or thinly slice the cabbage and dice the red onion. Combine all the vegetables in a large mixing or serving bowl.
Step 2: Whisk together the dressing — vinegar, maple syrup, mustard, and olive oil — then pour over the slaw and toss to coat. Let it rest 10–15 minutes if you want the flavors to meld, or serve immediately.
Recipe Tip
Use a medium grate for the beets. A medium texture creates the best balance between tenderness and crunch without making the slaw soggy.
Recipe FAQs
This slaw is best eaten fresh but will keep in the refrigerator for up to 3 days. If you won’t finish the full batch quickly, consider halving the recipe.
Serve it on its own as a light side or snack, add it to bowls or salads, or use it as a colorful, tangy topping for burgers, tacos, hot dogs, or avocado toast. It also pairs well with BBQs and picnics.
Apple Beet Slaw
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Ingredients
- 3 cups packed peeled and grated beets, 450 g, about 2 large or 3 small beets
- 2 green apples, grated or thinly sliced
- 1 cup grated or thinly sliced red cabbage
- 1/2 a medium red onion, diced (about 3/4 cup lightly packed, 100 g)
- 1.5 tbsp apple cider vinegar
- 1.5 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 tbsp olive oil
- salt and pepper to taste, optional
Instructions
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Combine the grated beets, grated apples, cabbage and diced red onion in a large mixing or serving bowl.
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Whisk together the apple cider vinegar, maple syrup, dijon mustard and olive oil. Pour over the vegetables and toss to combine.
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Allow the slaw to sit for 10–15 minutes if desired to let the flavors meld, or serve right away.
Notes
Nutrition
This recipe was originally published on February 2, 2015.