This beet coleslaw with green apple and parsnip has become one of our favourite salads. It is so refreshing and is a perfect accompaniment for your next barbecue. It’s so easy to make and can be put together in no time. My husband is not a big fan of beets, but he really likes this coleslaw. The best thing about it is that there is nothing artificial in this salad and can be whipped up in 15 mins.
We use this coleslaw when we barbeque or even bake things like chicken. It goes really well with spicy food due to its slightly sweet flavour.
The Ingredients for the Beet Coleslaw
Just a handful of raw ingredients and you have a beautiful, colourful, and delicious salad.
Ingredients List for this Vegetarian Salad:
What you will need to make this amazingly simple but delicious beet coleslaw:
- 2 large raw beets
- 1 large green apple
- 1 large parsnip
- 1/2 lemon (juice)
- 3 tablespoons extra virgin olive oil
- salt and pepper to taste
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The Beets and the Parsnip:
Let’s start by washing and peeling both the raw beets and the parsnip. Using a box grater grate them both into a bowl. You can always use a food processor with a grater attachment if that makes it easier. I prefer to use a box grater. I find washing the food processor too much work for this simple salad.
The Green Apple:
Wash, peel, and core the granny smith apple. Grate that into the bowl as well. I usually leave the apple for last, since it tends to get oxidized and tends to brown fast. I grate it just as I am ready to mix the salad. I love seeing the three colours next to each other in the bowl like this.
Assembling the Coleslaw Recipe:
Using a pair of tongs, or two forks, toss the three grated things together so that you have one homogenous mixture. The colour of the beets will take over the rest of the things and they will all take on a pinkish hue, but you will still be able to see some of the whitish colour from the apple and the parsnip.
Now we are ready to dress the coleslaw. In a small bowl, squeeze all of the juice of the lemon. How much lemon you use will depend on the size of the lemon you use. I tend to use about 2 tablespoons worth of lemon juice. So, if you have a smaller lemon, use the entire lemon instead of half. Limes tend to work really well with this too. So, use a whole lime if you don’t have a lemon.
Add the salt and pepper to the bowl with the lemon and using a small whisk or a fork, mix so that the salt gets evenly distributed into the lemon juice. Pour in the olive oil and mix again so that the oil and lemon mix up as best as they can. Pour the lemony mixture over the coleslaw and toss everything together so that the coleslaw gets coated well with the lemony mix. Taste the beet coleslaw for salt and adjust as needed.
We enjoy this salad as a side to so many things. Try serving it:
- on my burger recipe
- or as a side to my chicken fingers.
- I serve mine with a few microgreens on top of the salad as well. This provides a freshness to it.
The beet coleslaw will taste ok the next day, but it doesn’t last too long. The lemon causes the vegetables and the apple to get pickled and they start to lose their moisture due to the salt as well, so try and consume it within the same day or next.
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Beet Coleslaw with Green Apple and ParsnipCourse: SaladCuisine: CanadianDifficulty: Easy
This sweet, tangy, crunchy, and earthy coleslaw is a perfect summer side that can be served with so many mains. You will want it with everything once you try it.
2 raw beets
1 large green apple
1 large parsnip
1/2 lemon (juice)
3 tablespoons extra virgin olive oil
salt and pepper to taste
- Wash and peel the beets and the parsnip. Using a box grater (or a food processor with the grater attachment), grate them both into a bowl.
- Wash, peel, and core the apple. Grate it too into the bowl. Using a pair of tongs or two forks, mix everything together till everything has taken on a pinkish hue.
- In a small bowl, squeeze all of the juice of the lemon. Add salt and pepper to taste and mix well so that the salt gets well dissolved into the lemon. Add the olive oil to the bowl and mix so that the lemon and oil can get mixed as well as possible.
- Pour the lemon over the coleslaw and mix so that the entire coleslaw is coated with the lemon juice.
- Enjoy as a side. I serve mine with a few micro greens as well. Try serving it on my burger or as a side to my chicken fingers. Save in an air-tight container in the fridge for up to one day.