Sweet Carrot Cabbage and Beet Slaw

Sweet Carrot Cabbage and Beet Slaw



  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons maple syrup
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon poppy seeds


  • 2 cups shredded Napa or Green cabbage packed
  • 1 large carrot, peeled
  • 1 medium apple, peeled
  • 2 medium beets, peeled
  • 1/4 cup raisins
  • 1/4 cup chopped pecans
  • 2 tablespoons parsley, chopped
  • 3 green onions, chopped or sliced lengthwise


  • To make the dressing, combine the olive oil, cider vinegar, maple syrup, onion powder, salt, mustard, and poppy seeds in a jar
  • Cover and shake well to combine. Set the dressing aside
  • Place the shredded cabbage in a large mixing bowl. Using a food processor with a grating blade, shred the carrot and apple
  • Add them to the mixing bowl with the cabbage. Shred the beets in the food processor
  • Add them to the mixing bowl. Add the raisins, pecans, parsley and scallions to the bowl
  • Pour the dressing over everything and toss well to combine. Serve immediately

Source:, revised and tested by Cindy Bevans

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