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Blue Ribbon Beet Slaw
Blue Ribbon Beet Slaw

2        C               Beets- raw, peeled and shredded
1        C               Carrots- peeled and shredded
2        C               Fresh cabbage- very thinly sliced
2        Tbsp          Fresh chive- minced
1/4     C               Fresh lemon juice
2        Tbsp          Rice vinegar
4        Tbsp          Orange flavored olive oil
1        Tbsp          Locally sourced honey
2        Tbsp          Fresh ginger- grated on a micro-plane
2        Tsp            Kosher salt
2        Tsp            Ground black pepper


  1. Combine beets, carrots, cabbage and chives in a large bowl. Toss to mix well.

  2. In a separate bowl, combine lemon juice, rice vinegar, olive oil, honey, ginger, salt and pepper.  Whisk to combine.

  3. Add the dressing to the cabbage mixture and toss to thorough coat.

  4. Allow the Blue Ribbon Beet Slaw to sit in the refrigerator for at least 4 hours before serving.

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