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apple and beets slaw

Apple and Beets Slaw

Crisp and fresh apple and raw beets slaw with a touch of zesty lemon.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Author Dean "Schuey" Schumann


  • 2 large beets, coarsely peeled and grated
  • 2 green apples, cored, then cut into matchsticks then cut in half (you can peel if you prefer)
  • ½ head red cabbage, very finely sliced
  • 3 tbsp apple cider vinegar
  • 2 tsp  brown sugar
  • 1 tbsp dijon mustard
  • ¼ cup extra-virgin olive oil
  • ½ cup fresh parsley, finely chopped
  • 1 tsp kosher salt
  • ½ tsp freshly ground black peppercorns
  • 1 lemon (for zest and juice for serving)


  • Start by peeling and coarsely grating the beets and placing them into a large bowl.
  • Core the apples and cut into matchsticks. You can peel them but I like the texture of the skin. Once in matchsticks, cut in half again and add to the bowl.
  • Finely chop up the cabbage and add this to the ingredients in the bowl.
  • With all of the other ingredients measured out, add these to the freshly chopped ingredients and stir up well.
  • I suggest making it an hour in advance as it also allows the sugars to dissolve and the flavors to mix a little longer. Adding some lemon zest and lemon juice is a great way to freshen it up.

To Serve

  • If used as a side dish for chops, steak or poultry. I like to start by placing the slaw side dish on the plate first; I’d put down a large helping. Then adding some lemon zest and squeeze of juice.
  • When pairing it in a burger, as is and no lemon needed, it will add the perfect crunch factor to your next pulled pork burgers.
  • On its own, yes that’s right, it is a side dish that can be the main dish. It is that good.