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apple and beets slaw

Apple and Beet Slaw

Crisp, fresh apple and raw beet slaw with a touch of zesty lemon.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Calories 156kcal
Author Dean "Schuey" Schumann


  • 2 green apples cored and peeled
  • 1 large beet peeled and coarsely grated
  • ½ head red cabbage finely sliced
  • 1 lemon zest and juice for serving


  • 3 tbsp apple cider vinegar
  • 2 tsp  brown sugar
  • 1 tbsp dijon mustard
  • ¼ cup olive oil extra virgin
  • ½ cup fresh parsley finely chopped
  • 1 tsp kosher salt
  • ½ tsp ground black pepper freshly ground


  • Cut the apples into matchsticks and then in half again and add to the a bowl.
  • Add the cabbage and beets to the bowl with the apple.
  • Mix all of the dressing ingredients together and add to the bowl toss lightly to combine.
  • 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.


Calories: 156kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 461mg | Potassium: 366mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1246IU | Vitamin C: 52mg | Calcium: 52mg | Iron: 1mg