This beetroot and cabbage slaw recipe is the perfect addition to your dinner table.


  • 100g sour cream

  • 100g blue cheese, crumbled, plus extra to serve

  • 2 tbs white wine vinegar

  • 2 tbs extra virgin olive oil

  • 1 large raw beetroot, peeled, grated

  • 150g red cabbage, cored, thinly sliced

  • 1 red onion, thinly sliced

  • 1 green apple, very thinly sliced on a mandolin

  • ½ cup walnuts, roasted and chopped

  • 2 tbs dill sprigs


  • 1.

    To make dressing, place sour cream and blue cheese in a bowl and stir until combined. Stir in vinegar, oil and 1 tbs water. Season and set aside.

  • 2.

    Grate the beetroot into a bowl then thinly slice the cabbage with a mandolin and add to the bowl with the onion. Toss through half the dressing.

  • 3.

    Place into a serving bowl and top with apple, mint and nuts then drizzle over remaining dressing, dill and extra blue cheese.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 201kj
  • Fat Total 15g
  • Saturated Fat 6g
  • Protein 5g
  • Carbohydrate 10g
  • Sugar 6g
  • Sodium 218mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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