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Raw Beet and Cabbage Slaw

Looking for a refreshing slaw to kick your holiday eating. Try this bright and colorful slaw. Your health will thank you.


Prep Time: 20 mins
Cook Time: 0 mins
Serves 8-12



1 head of cabbage
4 medium raw beets
4 cloves of garlic
2 inch piece of fresh turmeric, minced
4 carrots
1 red onion
½  cup fresh flat leaf parsley
½  cup extra virgin olive oil
½  cup cider vinegar
2 teaspoon salt
1 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. Chop 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.

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