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Yummy Beet Coleslaw

Updated on September 1, 2012

A Serving Rich in Texture as Well as Flavor!

Yummy till the last bite!
Yummy till the last bite! | Source

How Did Your Taste Buds Sing?

5 stars from 1 rating of Yummy Beet Coleslaw

A Kaleidoscope of Colors Awaits Your Taste Buds

As harvest time approaches for fruits and vegetables what could be more appealing on a hot summer day then a cool crisp salad for your taste buds to savor!

This salad is exceptional in taste that melds together flavors in a harmony that sings earthly goodness.

I choose to use the red leafy cabbage instead of the traditional white cabbage in this recipe for its nutritional value and color. I also use the golden orange beets instead of the traditional red beets to play off the color of the red cabbage. This salad when served is visually a kaleidoscope of colors as well as textures that plays well with your taste buds with each delicious bite!


Nutritional Value: I am going to rate this recipe as a 5!!

**Note: I rate my recipes on a scale of 1-5 with 5 being the healthiest!!!:

Cook Time

Prep time: 45 min
Cook time: 1 hour
Ready in: 1 hour 45 min
Yields: Serves 8-10 people


  • 1 Medium Red Cabbage, Shred
  • 6 Medium Size Golden Beets, Cooked, peeled, cut
  • 3 Medium Size Carrots, Shredded
  • 1 Medium Size Gala Apple, Cut into small cubes
  • 1/3 Cup Honey
  • !/3 Cup Virgin Olive Oil
  • 1/3 Cup Apple Cider Vinegar
  • 1/4 Cup Sunflower Seeds, Salted
  • 1/4 Cup Parsley, Curly, Chopped
  • 6-8 Each Green Onions, Chopped
  • To Taste Ground Black Pepper

Preparing the vegetables for mixing with wet ingrediants!

  1. Scrub beets with vegetable brush under cold water. Put in appropriate size pan and fill with cold water. Cook beets on medium high heat, partially covered. When water comes to a boil time for approximately 30 minutes. I test the tenderness of the beets by pricking them with a fork, they should not be mushy.
  2. Prepare a glass or stainless steel bowl with ice water. When beets are cooked to desired tenderness remove one beet at a time from boiling water and submerge in ice water bath for approximately 3 minutes. Outside layer of skin should peel off easily with fingers or paring knife.
  3. Set beets aside to cool completly.
  4. Wash and shred red cabbage. Chop green onions. Shred carrots. Cube Gala apple. Cut cooled beets into matchstick size pieces. Put all ingredients into large bowl.
  5. In a medium size bowl combine apple cider vinegar, honey and olive oil, and pepper to taste. Wisk all ingredients thoroughly and then pour over vegetables in bowl. Add parsley, and salted sunflower seeds to bowl. Mix all ingredients until vegetables are coated thoroughly with wet mixture.
  6. Spoon coleslaw into glass bowl for refrigerator storage. Garnish with additional sprigs of parsley!


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    • picadilly profile image

      Priscill Anne Alvik 5 years ago from Schaumburg, IL

      Happy day for you and your mom mothercristina!!! I think you will find this recipe exceptional!!! Keep me posted what your taste buds think! Thank you for stopping by!!!

    • mothercristina profile image

      mothercristina 5 years ago

      My mom was just looking for a good beet recipe. This is perfect.

    • picadilly profile image

      Priscill Anne Alvik 5 years ago from Schaumburg, IL

      Always exploring and embracing "hi" to you!! We just finished dinner showcasing the Yummy Beet coleslaw salad! It tasted better the second day as all the flavors of the wet mixture had been absorbed by the vegies and fruits! I assure you this salad will not dissapoint you!!! Thank you for stopping on by!!!

    • always exploring profile image

      Ruby Jean Fuller 5 years ago from Southern Illinois

      This is a coleslaw I think I would enjoy and it is beautiful and healthy..Thank you..

    • picadilly profile image

      Priscill Anne Alvik 5 years ago from Schaumburg, IL

      Thanks Mhatter99! I would be interested to know if her recipe is much different than mine? Keep me posted...xo

    • Mhatter99 profile image

      Martin Kloess 5 years ago from San Francisco

      My daughter made this. I will have to how her your recipe. Bottom line: It was good. thanks