Coleslaw with Beetroot Dressing
4 servings
20 minutes
Coleslaw with beet dressing is a bright and refreshing take on the classic American salad. Its roots lie in the traditions of Southern cuisine in the USA, where cabbage salads became an integral part of barbecues and picnics. In this version, beet juice gives the dressing a rich ruby hue and a sweet-earthy flavor that harmonizes with crunchy green and red cabbage. Lemon juice and Dijon mustard add zest, while the combination of mayonnaise and sour cream makes the sauce's texture smooth and creamy. This dish is perfect as a side for meat or fish, and can also serve as a light salad that refreshes any dinner. Its ease of preparation makes it an ideal choice for a quick yet elegant dish.
1
Chop the cabbage.
- White cabbage: 250 g
- Red cabbage: 250 g
2
Combine in a large container.
3
Chop the onion finely.
- Red onion: 50 g
4
Clean the garlic.
- Garlic: 10 g
5
Chop the garlic finely.
- Garlic: 10 g
6
Combine garlic and onion in a blender.
- Garlic: 10 g
- Red onion: 50 g
7
Add beet juice.
- Beetroot juice: 2 tablespoons
8
Squeeze lemon juice.
- Lemon juice: 3 tablespoons
9
Add sour cream to the sauce.
- Sour cream: 2 tablespoons
10
Add mayonnaise.
- Mayonnaise: 1 tablespoon
11
Add mustard.
- Dijon mustard: 1.5 tablespoon
12
Homogenize the sauce.
13
Add sauce to the cabbage and salt it.
- Pink Himalayan salt: to taste
14
Mix, transfer to a plate, and serve.
