Tangy Cabbage and Beet Slaw with Horseradish
A bright, assertively flavored slaw that balances earthy beets and mild cabbage with sharp horseradish and tangy vinegar. The raw vegetables stay crisp and colorful, making this a striking side dish for rich meats, smoked fish, or hearty grains. The flavors deepen and mellow slightly over a few hours as the vinegar penetrates the vegetables.
- Prep
- 20 min
- Cook
- —
- Wait
- 15 min
- Total
- 35 min
- Makes
- 5 cups slaw (6 servings)
Steps
Before you start
- Chill a large mixing bowl in the refrigerator for 10 minutes before assembling the slaw
- Choose firm, unblemished beets and cabbage; store-bought grated beets work but fresh have better texture
- Have a box grater or food processor ready for shredding
Prepare the vegetables
- Peel the beets under cool running water using a vegetable peeler (wear gloves to avoid staining your hands).
- Coarsely grate the peeled beets on the large holes of a box grater or in a food processor fitted with the shredding disk; you should have about 2 cups.
- Set aside.
- Quarter the red cabbage, remove the tough core, and thinly shred the cabbage by hand or with a mandoline—you need about 4 cups, packed.
- Transfer shredded cabbage to a large chilled mixing bowl.
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Ready when: Beets are finely grated, cabbage is thinly and evenly shredded
Tip: Wear kitchen gloves when handling beets to prevent staining your hands and cutting board. A food processor shreds vegetables uniformly faster than hand-shredding.
Make the dressing
- In a small bowl, whisk together the apple cider vinegar, sugar, kosher salt, and black pepper until the sugar and salt fully dissolve, about 1 minute.
- Finely grate fresh horseradish directly into the dressing (or prepare it just before this step if using store-bought prepared horseradish, which is already wet).
- Whisk well to combine.
- If using olive oil, whisk it in now for extra richness and to mellow the horseradish's bite slightly.
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Ready when: Sugar and salt are dissolved, dressing is smooth and fragrant
Tip: Fresh horseradish is sharp—taste the dressing before serving and adjust vinegar or water if it's too aggressive for your palate.
Combine and season
- Add the grated beets and caraway seeds to the shredded cabbage in the chilled bowl.
- Pour the vinegar dressing over the vegetables and toss thoroughly with a serving spoon or clean hands until all the vegetables are evenly coated and the liquid is distributed.
- The slaw will look wet at first.
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Ready when: All vegetables are evenly coated with dressing and no dry cabbage remains
Tip: Toss gently so the beets don't stain the cabbage pink everywhere—some marbling is attractive, but rough handling muddies the colors.
Rest and serve
- Let the slaw sit at room temperature for 15 minutes before serving.
- This allows the vinegar to soften the vegetables slightly and the flavors to marry.
- The slaw is best served chilled or at room temperature.
- After resting, taste and adjust seasoning with salt, pepper, or a splash more vinegar if needed.
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Ready when: Slaw is slightly wilted at the edges and flavors have blended
Tip: The slaw will gradually soften and become more marinated over 2–3 hours; if you prefer crispness, serve within the first hour.
Good to know
Tips
- Fresh horseradish root grated on the spot is significantly sharper than jarred prepared horseradish; start with a smaller amount if you're sensitive to heat and add more to taste.
- Wearing food-prep gloves (latex or nitrile) when handling beets prevents the deep burgundy staining that can linger on your hands and nails for days.
- Serve this slaw alongside fatty or rich foods—smoked fish, duck, roasted pork, or beef brisket—where its acidic bite and horseradish heat cut through and refresh the palate.
- Caraway seeds are traditional in Eastern European slaws but optional; if you dislike their distinctive flavor, simply leave them out.
Make ahead
Prepare the vegetables and dressing separately up to 8 hours ahead; store each in separate airtight containers in the refrigerator. Combine and rest them 15–30 minutes before serving. Avoid mixing too far ahead if you prefer maximum crispness.
Storage & reheating
Room temperature: up to 2 hours (vegetables soften). Refrigerator: up to 4 days in an airtight container; flavors intensify and vegetables become increasingly tender. The slaw does not freeze well due to vegetable texture loss. Reheat is not applicable; serve chilled or at room temperature.
Substitutions
- apple cider vinegar → Red wine vinegar or white vinegar. Red wine vinegar adds a slightly winier note; white vinegar is sharper and more colorless (best if you want to preserve the red of the cabbage). Use the same amount.
- fresh horseradish → Prepared horseradish in vinegar (jarred). Use about 1 tablespoon, since prepared versions are already diluted with vinegar. Reduce the apple cider vinegar by 2 tablespoons to compensate for the added liquid.
- caraway seeds → Fennel seeds or dill seeds. Both have a subtle anise character; use the same amount. Omit entirely if not available—the slaw is delicious without them.
- red cabbage → Green cabbage or napa cabbage. Green cabbage is milder and less colorful; napa is more tender. Use the same weight. The napa will soften more quickly.
