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Sweet Red Cabbage and Beet ColeSlaw with Sunflower Seeds

June 25, 2012 By Kristi Rimkus 36 Comments

This sweet red cabbage and beet slaw recipe is terrific with grilled meats or even on top of your favorite hot dog.

Sweet Red Cabbage and Beet Slaw

This time of year I see coleslaw recipes everywhere. There isn’t a magazine or food blogger who hasn’t published their twist on this classic Dutch salad – I have several versions myself.

The problem with many slaw recipes is that they’re loaded with mayonnaise. In my opinion, all that extra mayonnaise wilts the salad, leaving it soggy and flat.

Beet and Cabbage Slaw

Beet and Cabbage Slaw

I wanted the veggies to be the star of my slaw, not the mayonnaise, so I used shredded beets and red cabbage to add color and crunch. The beets could stand up to my favorite olive oil based mayonnaise, and the color is fantastic next to your favorite grilled chicken, beef, fish or sausages.

Beet and Cabbage Slaw

Beet and Cabbage Slaw

Just as I promised, this is not your typical coleslaw. There’s plenty of crunch and color – and no soggy vegetables!

Happy, healthy cooking!

Serves 8

Red Cabbage and Beet Slaw

45 minTotal Time

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Ingredients

  • 8 cups red cabbage, finely sliced
  • 2 large beets, shredded
  • 1 small onion, finely chopped
  • ½ cup low fat olive oil based mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 2 tablespoons cider vinegar
  • a squeeze of lemon juice
  • ½ cup sunflower seeds, toasted

Instructions

  1. Combine cabbage, beets and onion in a large bowl.
  2. Combine mayonnaise, mustard, hone and cider in another bowl.
  3. Mix the dressing into the cabbage mixture and add seeds. Season with salt and pepper.
  4. Chill for 30 minutes before serving to soften the cabbage.

Notes

Calories: 137 Weight Watchers PointsPlus 4 Total Fat: 7.35g Cholesterol: 3mg Sodium: 179mg Total Carbs: 16.36g Dietary Fiber: 3.40g Sugars: 7.68g Protein: 3.20g

7.8.1.2
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http://motherrimmy.com/red-cabbage-and-beet-slaw-recipe/

If you’re looking for more healthy and low calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points. 

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Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.

Filed Under: 300 Calories or Less, Healthy Recipes, Healthy Salads, Readers Top Picks, Recipes by Calories, Summer Salads

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Reader Interactions

Comments

  1. redkathy says

    June 25, 2012 at 10:28 am

    I love the colors Kris! You are right on with the mounds of mayo. Added this to recipe box!
    Reply
    • krimkus says

      June 28, 2012 at 9:32 pm

      Thanks Kathy! Have a wonderful weekend. I hear we're to expect more rain, but at least there's the weekend to look forward to anyway.
      Reply
  2. Liz says

    June 25, 2012 at 11:20 am

    What a fabulous slaw!!! I'd have to eat the whole batch myself due to all the picky family members, but I'd savor every delicious bite!
    Reply
    • krimkus says

      June 28, 2012 at 9:32 pm

      Must admit my husband never eats anything two days in a row, so I had the leftovers. It stayed crunchy enough for lunch the next day, so I was happy with the leftovers.
      Reply
  3. Caralyn @ glutenfreehappytummy says

    June 25, 2012 at 11:34 am

    what a gorgeous slaw! i love the color!
    Reply
  4. Medeja says

    June 26, 2012 at 5:12 am

    This is really one of the best coleslaw recipes. Beetroot always adds nice color and flavor :)
    Reply
    • krimkus says

      June 28, 2012 at 9:31 pm

      It really does, especially freshly shredded. :)
      Reply
  5. MissMessy says

    June 26, 2012 at 10:11 am

    This looks so scrummy. Such a lovely eye catching colour to it too!
    Reply
    • krimkus says

      June 28, 2012 at 9:30 pm

      Hi MissMessy! Thanks for visiting. :)
      Reply
  6. Suzi says

    June 26, 2012 at 1:05 pm

    This sounds tasty and I like that idea of shredded beets with cabbage, it would give it a sweet taste. What type of oil based mayo did you use? Are there eggs in it?
    Reply
    • krimkus says

      June 26, 2012 at 9:10 pm

      Hi Suzi - I just sent a reply but it looks like it didn't go through. I have Best Foods Olive Oil based mayo and it does have eggs.
      Reply
  7. Suzi says

    June 26, 2012 at 1:06 pm

    This sounds tasty and I like that idea of shredded beets with cabbage, it would give it a sweet taste. What type of oil based mayo did you use? Are there eggs in it?
    Reply
    • krimkus says

      June 26, 2012 at 9:08 pm

      I recently purchased Best Foods Olive Oil based mayo. I'm afraid there are eggs in it. Are you sensitive to eggs?
      Reply
  8. Joann@womaninreallife says

    June 26, 2012 at 2:36 pm

    This looks delicious. And healthy too! That's a bonus!
    Reply
    • krimkus says

      June 26, 2012 at 8:23 pm

      Thank you for visiting Joann! This is a healthy side dish for sure. :)
      Reply
  9. Juliana says

    June 26, 2012 at 3:32 pm

    This slaw with beet sure looks good, love the vibrant color and the crunchy texture. Thanks for the recipe Kristi and hope you are enjoying your week :)
    Reply
    • krimkus says

      June 26, 2012 at 8:13 pm

      Hi Juliana - I've become a recent beet convert so I add them to all kinds of dishes. I hope you're having a good week too. :)
      Reply
  10. Cucina49 says

    June 26, 2012 at 4:42 pm

    What makes this version special is that red cabbage--your slaw has such a gorgeous, colorful look!
    Reply
    • krimkus says

      June 26, 2012 at 8:11 pm

      I've never used uncooked shredded beets before, but they were really very good.
      Reply
  11. Nami | Just One Cookbook says

    June 26, 2012 at 11:04 pm

    Ohhh as a big beet fan, I'm very attracted to this slaw! I love how beautiful color this salad offers to the dish.
    Reply
    • krimkus says

      June 28, 2012 at 9:30 pm

      I'm a recent convert to beets and this was a fun way to use them fresh instead of steamed or roasted.
      Reply
  12. Anita at Hungry Couple says

    June 27, 2012 at 12:02 am

    This looks great. Yes, very different from the typical slaw but I love beets and cabbage and I'd be quite happy with this.
    Reply
    • krimkus says

      June 28, 2012 at 9:29 pm

      It's a fun slaw - if nothing else, it's certainly a colorful side dish!
      Reply
  13. kitchenriffs says

    June 27, 2012 at 8:01 am

    Good recipe. I've never thought of using beets in a slaw, but really like the idea. I'm working on - but am not yet happy with - a version of cole slaw that eliminates mayo in favor of a vinaigrette. It's a little trickier than I thought it would be. There are lots of vinaigrette-based cole slaws out there, but none I'm really happy with. Mayo actually adds quite a bit to this dish (but I often cut it with sour cream). Anyway, good post - thanks.
    Reply
    • krimkus says

      June 28, 2012 at 9:28 pm

      I've never worked with shredded beets before, but had a chef at a cooking class use them. Great idea to cut the mayo with sour cream. I wonder if a lowfat plain yogurt work work too? Hmmmmm we should work together and create the perfect no mayo slaw. It would be up my alley anyway - I've been told to skip eggs and most mayos contain them.
      Reply
  14. MaryMoh says

    June 27, 2012 at 12:31 pm

    Beautiful salad. Just love the colour. Very special and different from the normal coleslaw. Would be great with any roast.
    Reply
    • krimkus says

      June 28, 2012 at 9:26 pm

      Isn't the ruby red beautiful? You're right a roast would be perfect.
      Reply
  15. Peggy says

    June 27, 2012 at 12:53 pm

    What a great idea! I've never seen beets incorporated into a coleslaw before, but it's totally beautiful =)
    Reply
    • krimkus says

      June 28, 2012 at 9:25 pm

      We loved the crunch and color.:)
      Reply
  16. ellenbcookery says

    June 27, 2012 at 1:33 pm

    I love the originality! Personally, I don't feel that any salad should be based on mayonnaise.
    Reply
    • krimkus says

      June 28, 2012 at 9:25 pm

      I don't mind a little mayo - especially now that I can find some with olive oil, but I hate heavy dressings.
      Reply
  17. Hester @ Alchemy in the Kitchen says

    June 30, 2012 at 2:48 am

    I very seldom eat slaw because it is - as you say - loaded with mayo. Love this unusual and colourful (and lo-cal) take!
    Reply
  18. Andrea says

    July 2, 2012 at 12:11 am

    Kristin, your Red Cabbage and Beet Slaw looks fantastic! You know when I took a look at the pictures of your slaw I could not help but think that it would be just perfect paired with a variety of those sausages that are so readily available around here - wonderful idea! And since we all love beets, I am sure that we would all enjoy your recipe. Thank you for sharing it!I also wanted to thank you for visiting my blog and writing such a very lovely comment! Meant a lot to me!
    Reply
    • krimkus says

      July 2, 2012 at 7:31 am

      Hi Andrea! My husband loves those sausages. We are fortunate to have a fantastic butcher shop nearby and the have sausages all kinds. My favorite is their apple and chicken. Wonderful! I enjoyed my visit to your blog. Your pictures are gorgeous. Have a terrific week. :)
      Reply

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