Beet and Walnut Slaw with Dill Vinaigrette
A vibrant Scandinavian-style slaw combining earthy shredded beets, crisp red cabbage, and toasted walnuts bound in a bright dill-infused apple cider vinaigrette. Raw vegetables stay crunchy while absorbing the tangy, herbaceous dressing. This stunning cold side dish pairs beautifully with rich meats or hearty soups and actually improves with time as flavors meld and deepen.
Steps
Before you start
- Wear gloves when handling beets to prevent staining your hands
- Have a box grater or food processor with shredding disc ready
- Have a clean kitchen towel nearby if using an apple, for squeezing excess moisture
- Read through all steps; this slaw comes together quickly
Toast the walnuts
- Place the walnuts in a dry skillet and set the heat to medium.
- Toast, stirring frequently, for 3–4 minutes until fragrant and light golden brown.
- Transfer to a plate and let cool slightly.
- (Note: If using pre-toasted walnuts from a package, skip this step and simply chop them to size.)
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Ready when: Fragrant, light golden brown
Tip: Watch closely to prevent burning; toasting deepens the nutty flavor significantly.
Prepare vegetables
- Wearing gloves to prevent staining, peel the beets and shred them using a box grater or food processor fitted with a shredding disc.
- Shred the red cabbage the same way or thinly slice with a sharp knife.
- If using the apple, shred it and gently squeeze out excess moisture in a clean kitchen towel to prevent the slaw from becoming watery.
- Set all vegetables aside.
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Ready when: All vegetables are shredded and ready
Tip: Squeezing out apple moisture prevents the slaw from becoming watery and diluting the vinaigrette.
Make the vinaigrette
- In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, and caraway seeds (if using).
- While whisking constantly, drizzle in the olive oil in a thin stream until the mixture is emulsified and slightly thickened.
- Season with kosher salt and freshly ground black pepper to taste.
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Ready when: Dressing is emulsified and thickened
Tip: Add the oil slowly for a stable, creamy emulsion; rushing causes the vinaigrette to break.
Combine slaw ingredients
- In a large mixing bowl, combine the shredded beets, red cabbage, apple (if using), and roughly chopped walnuts.
- Sprinkle with the fresh dill.
- Pour the vinaigrette over the vegetables.
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Ready when: All ingredients are combined in the bowl
Toss and marinate
- Toss the slaw thoroughly with two forks or your hands (wear gloves to protect from beet stains) until every piece of vegetable is evenly coated with dressing.
- Let the slaw sit at room temperature for 15 minutes.
- During this time, the vegetables will soften slightly and release their natural juices, which mingle with the vinaigrette to deepen the flavors.
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Ready when: Vegetables are evenly coated and slightly wilted
Tip: Toss gently to avoid bruising the delicate vegetables.
Taste and serve
- Taste the slaw and adjust the seasoning with more salt, pepper, or vinegar as needed.
- The slaw should taste bright, tangy, and well-seasoned.
- Serve immediately at room temperature, or chill until ready to serve.
- If serving later, give it a quick toss and add more vinegar if the slaw seems dry.
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Ready when: Flavors are balanced to your preference
Good to know
Tips
- Toasting the walnuts is worth the 5 minutes—it brings out their natural flavor and adds depth that raw walnuts cannot match.
- Wearing gloves when handling beets saves your hands from staining, which can last for hours; beet juice is quite tenacious.
- This slaw actually benefits from resting and developing flavors over a few hours or overnight in the refrigerator.
- The vinaigrette will continue to soften the vegetables over time; if serving the next day, taste it before adding more dressing as the vegetables release their own liquid.
Make ahead
The slaw can be made up to 2 days ahead and stored in an airtight container in the refrigerator. The longer it sits, the more the flavors develop and vegetables soften. Give it a quick toss before serving and add more vinegar if it seems dry.
Storage & reheating
Room temperature: 30 minutes (vinaigrette will continue to soften vegetables). Refrigerator: Up to 3 days in an airtight container; flavors deepen over time as vegetables release their juices. Freezing is not recommended. To refresh: Bring to room temperature, toss gently, and add more vinegar if the slaw seems dry.
Substitutions
- Apple cider vinegar → Red wine vinegar or white wine vinegar. Maintains the tanginess and Scandinavian character; red wine vinegar adds a slightly more complex flavor
- Red cabbage → Green cabbage or purple cabbage. Green cabbage is milder and slightly sweeter; purple cabbage provides the same earthiness but with different color
- Walnuts → Pecans, sunflower seeds, or roasted almonds. Pecans offer similar earthiness; seeds reduce allergy concerns and add a different texture; almonds are milder and more delicate
- Fresh dill → Fresh tarragon, fresh parsley, or fennel fronds. Tarragon adds a subtle anise flavor similar to dill; parsley is more neutral; fennel fronds echo dill's anise notes
