The word coleslaw usually conjures up images of mayonnaise-laden cabbage and carrots. While I am not at all opposed to eating mayonnaise, the problem with the store-bought versions is they contain all sorts of funky ingredients. I make my own mayonnaise now and then but it does take a little more time. Not to mention, my husband, G, refers to mayonnaise as “white death”. So, if I am going to make a coleslaw he will actually eat, it will have to be “dressed” differently.
This beet and cabbage slaw recipe is partially the result of the bounty of beets in our garden this year. Sweet Pea has been helping to harvest the beets as well as eat them. Check him out in the photo below with his bunch of beets!
My past experience with beets has been primarily with the canned or pickled versions. But this year we have been enjoying them in their more natural state. I have made a few different salads using shredded raw beets with great success. This particular version also utilizes the cabbages that have been maturing in our garden lately.
The 1:1 ratio of oil to vinegar in the dressing brings an acidity that goes great with barbecue – particularly the Ancho Chile Pulled Pork Barbecue.I recently invested in a large food processor I found at Costco for a reasonable price. Given all the veggies we are eating now the 14 cup size has become almost indispensable. It has made my paleo life much easier.
It comes in especially handy for this recipe because I can switch out some attachments and process the veggies in no time. The recipe below has instructions for using a food processor as well as a more manual method.*
- 1/2 head of cabbage
- 2 medium raw beets
- 2 carrots
- 1/2 red onion
- 1/4 cup fresh flat leaf parsley
- 1/4 cup extra virgin olive oil
- 1/4 cup cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
Wash and core the cabbage and peel the carrots and beets with a vegetable peeler. Using a food processor, with the slicing disc in place, process the cabbage and transfer to a large bowl. Install the shredding disc and process the carrots and beets and transfer to the bowl. Install the chopping blade and process the parsley and transfer to the bowl. Thinly slice the red onion and add to the bowl.
Combine vinegar, oil, salt and pepper in a small bowl and whisk until salt dissolves. Toss vinaigrette with the cabbage-beet-carrot mixture. Allow the slaw to stand for 20-30 minutes before serving, tossing regularly. Add additional salt and pepper to taste and serve.