Beet and Cabbage Slaw

Raw Beet Slaw | Paleo Spirit

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!paleo 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.paleo pulled pork and coleslawI 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.

Cuisinart Food ProcessorIt 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.*

Raw Beet Slaw | Paleo Spirit

Paleo Raw Beet and Cabbage Slaw Recipe


  • 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.

* If you do not own a food processor you can slice the cabbage into thin strips with a knife. I recommending using a hand-held or box grater to shred the beets and carrots.

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11 thoughts on “Beet and Cabbage Slaw

  1. Pingback: Dry Rubbed Barbecue Pork Ribs – Paleo Style | Paleo Spirit

  2. This sounds delicious and I happen to have all the ingredients available right now ( from my CSA box), so will be giving your recipe a try. We get a lot of beets & cabbage so I am always ready for new ways to serve them. Thanks.

    • Jeannette,
      We grew so many beets this past summer we needed to find new and different ways to eat them. Beets are surprisingly good raw. I hope it turns out well for you.

  3. Pingback: Uncle Bill's Farm: Our First CSA

  4. I made this the other day and with doing autoimmune paleo it was something I could make, I did leave the onion and parsley out, but it was yum. I had it for lunch two days in a row. Chicken with the first time than salmon the next day. Everyone in the lunchroom were very interested in my creation. Thanks for another great recipe Lea.

  5. I was looking for paleo side dishes to go with kabobs tonight. I happen to have all of the ingredients, except red onion, so I substituted green. I harvested 2 chiogga beets today (red and white striped) and it looks so pretty. I am so excited!

  6. This totally lived up to its picture! It was so delicious we are taking it to a 4th of July potluck today. Thanks for the healthy and super yummy alternative!

  7. Pingback: Ancho Chile Pulled Pork Barbecue

  8. This looks perfect for a meal I am making to celebrate the upcoming Jewish New Year. Any idea how long this would keep in the fridge for? I would like to grate the ingredients on Wednesday but only serve on Friday- let it sit in the fridge with the dressing, or only combine day of?

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