Red Cabbage Coleslaw

To save time, use a food processor to shred cabbage and carrots for coleslaw.

Yield: 6 servings.


  • Coleslaw Dressing
    • 1/3 cup apple cider vinegar
    • 3 tbsp. beet juice
    • 2 tsp. Dijon mustard
    • Coarse salt and freshly cracked pepper, to taste
    • 1/3 cup olive oil
  • Red Cabbage Coleslaw
    • 1 carrot, peeled and julienned
    • ½ red cabbage, shredded
    • 3 gherkins, finely chopped


  1. To make dressing: In a small bowl add, apple cider vinegar, beet juice and Dijon mustard. Season with salt and pepper. Whisk to combine. Whisk in oil.
  2. Add carrots, red cabbage and gherkins to large bowl. Add dressing and toss to coat. Season to taste.