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Purple Cabbage, Beet, and Apple Slaw
I’ve made this slaw so many times I can do it with my eyes closed. It started as a way to use up a stubborn head of purple cabbage that refused to wilt in stir-fry, but the bright acidity of the apple and earthy sweetness of the beet transformed it into something far more interesting than a simple side.
Ingredients
Method
- In a large mixing bowl, combine the thinly sliced red cabbage, julienned apple, and cubed roasted beet. Toss gently with your hands or tongs to distribute the colors evenly.
- In a small jar or bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified and smooth. Taste and adjust seasoning if necessary; you want it bright but balanced.
- Pour half of the dressing over the slaw mixture and toss to coat. Let the salad sit for about 10 minutes to allow the cabbage to slightly wilt and absorb the flavors.
- Add the remaining dressing just before serving, giving it one final toss. Serve immediately for maximum crunch, or cover and refrigerate for up to two days.
Nutrition
Notes
The key is letting the dressing sit for ten minutes before tossing; it softens the raw bite just enough without turning the veggies soggy. I keep this in my rotation because it holds up beautifully in the fridge, making it ideal for meal prep or pulling out when you need a crisp, colorful contrast to rich mains.
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