Apple and Beetroot Slaw in a bowl on a table.

Enjoy the recipe?

Share with a friend!
Apple & Beetroot Slaw
A Lambert Produce Recipe

Apple & Beetroot Slaw Recipe

Apple and Beetroot Slaw in a bowl on a table.

A festive side dish that can be paired with any meal during the holiday season.



  • ½ cup dried cranberries
  • ⅓ cup orange juice
  • 150g shredded green cabbage
  • 1 carrot, shredded
  • 1 celery stalk, trimmed and cut lengthways into matchsticks
  • 1 Granny Smith apple, cored and cut into matchsticks
  • ¾ cup fresh flat-leaf parsley leaves
  • ¾ cup pecans, toasted and roughly chopped
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • 2 teaspoons wholegrain mustard
  • 1 large beetroot, peeled and cut into matchsticks


1. Place the cranberries and orange juice in a bowl and set aside for 15 minutes.

2. While the cranberries are soaking, place the cabbage, carrot, celery, apple, parsley, and pecans in a large bowl.

3. In a separate bowl, whisk together the vinegar, maple syrup, olive oil, and mustard. Season with salt and pepper to taste. Add the cranberry mixture and mix well. Pour over the salad and toss well to combine.

4. Just before serving, add the beetroot to the salad and toss again.