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5 from 1 vote

Golden Beet Slaw

Fresh and mildly sweet golden beets tossed in a delicious creamy dressing make for a cool, crisp kid pleasing side!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Side Dish
Cuisine: American
Keyword: golden beet coleslaw, golden beet coleslaw recipe, golden beet slaw
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com


  • 3 small/medium golden beets peeled and spirilized (you could use a grater to shred if you don't have a spirilizer)
  • 1/2 small head of cabbage sliced thin
  • 1 bunch green onions chopped
  • 1/2 lb 10 oz cherry tomatoes, halved
  • 1/2 cup avocado oil or olive oil
  • 1/2 cup whole sour cream yogurt, or coconut milk yogurt (I think coconut cream would work too)
  • Juice from 1/2 lemon
  • 1-2 TB raw honey
  • 1 TB garlic powder
  • 1 tsp mild paprika
  • 1 tsp sea salt
  • 1/4 tsp pepper
  • 1/8 tsp cayenne pepper more if you like a little more heat - this leaves it pretty kid friendly mild


  • Put all of the veggies in a large mixing bowl. You may want to cut the spirilized beets a little so they aren't so long - it makes them easier for kids to handle that way.
  • Put the rest of the ingredients into a pint mason jar and use an immersion blender to make the dressing. The immersion blender emulsifies the oil so if you do not have an immersion blender, you can use a food processor and add the oil into the other ingredients slowly using the oil drip top on your food processor to emulsify. You could also use a whisk and bowl and drizzle the oil in slowly so it emulsifies. The dressing should be nice and creamy.
  • Add the dressing to the veggies and combine. You can eat the slaw right away or store it in the fridge up to 5 days. The salt in the dressing will pull some water out of the veggies and it will get a little liquidy at the bottom - simply toss the slaw to mix it all in - it is even more delicious after marrying all those flavors over a day or 2!