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skinny beet and apple slaw

Skinny Beet and Apple Slaw

This skinny beet and apple slaw is light, crunchy, and full of fresh flavors. Sweet apples, earthy beets, and crisp cabbage are tossed in a simple lemon and olive oil dressing. Perfect as a side dish or a healthy snack.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 108
Ingredients Method Notes

Ingredients
  

  • 2 medium raw beets peeled and julienned
  • 1 large crisp apple Honeycrisp or Granny Smith, julienned
  • 2 cups shredded red cabbage
  • 1 cup shredded green cabbage
  • 2 tablespoons chopped fresh parsley optional
Dressing:
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
Optional: pinch of cumin or coria

Method
 

  1. Prepare the vegetables: Peel and julienne the beets and apple. Shred the red and green cabbage.
  2. Mix the base: In a large bowl, combine beets, apple, red cabbage, green cabbage, and parsley (if using). Toss lightly.
  3. Make the dressing: In a small bowl, whisk together lemon juice, apple cider vinegar, olive oil, honey, salt, pepper, and optional spices.
  4. Combine: Pour the dressing over the slaw and toss until everything is evenly coated.
  5. Let it rest: Allow the slaw to sit 5–10 minutes so the flavors meld and the cabbage softens slightly.
  6. Serve: Enjoy chilled or at room temperature.

Notes

  • Best eaten the same day for maximum crunch.
  • Can be stored in an airtight container in the fridge for 1–2 days.
  • Adjust sweetness or acidity by changing the amount of honey or lemon juice.
  • Add seeds, nuts, or spices for more texture and flavor.