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Beetroot, apple and red cabbage slaw recipe

If you’re looking for a side with some oomph, try this slaw from Running on Real Food.

Using only a handful of ingredients with no cooking needed, it couldn’t be easier to create the sweet, tangy flavours in this delish vegan dish.

Whether you add it to burgers, hot dogs or tacos, serve it with a buddha bowl or avocado toast, or enjoy it as a side salad at breakfast, brunch, your next picnic or BBQ, there are so many ways to enjoy this tasty slaw.


Prep time: 15 minutes

Serves: 6 people


450g beetroot, peeled & grated

2 green apples, grated

100g red cabbage, grated

1/2 red onion, diced

1.5 tbsp apple cider vinegar

1.5 tbsp maple syrup

1 tbsp Dijon mustard

1 tbsp olive oil

Salt & pepper, to taste


  1. Prepare your veggies, add to a large bowl and toss everything together.

  2. In a small bowl, combine the vinegar, maple syrup, mustard, oil and seasoning.

  3. Drizzle over the veg, then mix everything well.

Storage tips

This slaw is best served immediately, but it can be kept in the fridge for up to 3 days.


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