Rainbow Root Vegetable Slaw
A vibrant, crunchy slaw that celebrates the earthy sweetness of raw root vegetables. Shredded beets, carrots, and purple cabbage mingle with a bright citrus dressing, creating a refreshing side dish that adds a burst of color to any table. Ready in just 15 minutes, no cooking required.
For 4 servings
- prep · ~10 min
Julienne and shred all the vegetables.
1.Peel beetroot and carrots. Cut into thin matchsticks using a julienne peeler or sharp knife.2.Remove outer leaves from cabbage. Slice thinly into fine shreds.3.Julienne the radishes into thin matchsticks. - mix · ~2 min
Make the citrus dressing.
1.In a small bowl, whisk together olive oil, lemon juice, and honey until emulsified.2.Season with salt and black pepper. Whisk again.TIPWarm the honey slightly if it's too thick to whisk easily. - assemble · ~2 min
Toss the slaw with the dressing.
1.Place all julienned vegetables in a large mixing bowl.2.Pour the dressing over the top.3.Toss well with your hands or tongs until every strand is coated.TIPLet the slaw sit for 5 minutes before serving so the vegetables absorb the dressing. - garnish · ~1 min
Garnish and serve.
1.Transfer to a serving bowl.2.Scatter chopped parsley and toasted sunflower seeds over the top.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline or julienne peeler for quick, even vegetable shreds.
- 2Let the dressed slaw rest 5–10 minutes to soften slightly and meld flavors.
- 3Toast sunflower seeds in a dry pan until golden for deeper nutty flavor.
- 4For extra crunch, add the sunflower seeds just before serving to prevent sogginess.
- 5Make the dressing up to 2 days ahead and shake before using.
- 6Leftover slaw keeps crisp for 1 day in the fridge if stored undressed.
Adapt it for your goals.
Herbaceous
Swap parsley for fresh dill or mint, and add 1 tablespoon of chopped chives for a brighter, more aromatic slaw.
crunchy nuttyCrunchy-nutty
Replace sunflower seeds with toasted sliced almonds or pepitas for a different crunch and nutty depth.
apple spiceApple-spice
Add 1 julienned Granny Smith apple and a pinch of cinnamon to the slaw for a sweet-tart autumn variation.
veganVegan
Substitute honey with maple syrup or agave nectar to make the slaw completely plant-based.
Why this is on our healthy list.
Rich in Fiber and Gut Health
Beets, carrots, cabbage, and radishes are all excellent sources of dietary fiber, supporting digestive health and satiety.
Packed with Antioxidants
Purple cabbage and beetroot contain anthocyanins and betalains, antioxidants that help protect cells from oxidative stress.
Vitamin A from Carrots
Carrots provide beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Low-Calorie Nutrient Density
This slaw is naturally low in calories while delivering a high concentration of vitamins, minerals, and phytonutrients per serving.
Frequently asked questions
Yes, you can julienne and shred all vegetables up to 24 hours ahead. Store them in a sealed container with a damp paper towel on top to keep them crisp.
