Vibrant Rainbow Beetroot Coleslaw Recipe

I’ll be honest – when I first heard “beetroot coleslaw,” I pictured some tragic purple mess that would stain everything in sight. But this vibrant rainbow version? It’s become my secret weapon for turning skeptical dinner guests into believers. The deep crimson beets, bright orange carrots, and crisp greens create this gorgeous color palette that looks almost too pretty to eat. Almost. The real magic happens when that tangy dressing hits those fresh, crunchy vegetables, and suddenly you’re wondering why regular coleslaw even exists.

Why You’ll Love this Vibrant Rainbow Beetroot Coleslaw

Everything about this rainbow beetroot coleslaw screams “look at me” in the best possible way.

I mean, who doesn’t want their salad to double as dinner table art?

This isn’t your grandmother’s boring cabbage slaw. We’re talking deep crimson beetroots, bright orange carrots, and fresh green spring onions creating an Instagram-worthy masterpiece.

Plus, it’s ridiculously easy to make.

The tangy dressing with poppy seeds adds textural intrigue, while the apple cider vinegar keeps things zippy.

Want something that looks fancy but requires zero cooking skills? This coleslaw delivers.

What Ingredients are in Vibrant Rainbow Beetroot Coleslaw?

This rainbow beetroot coleslaw brings together some seriously simple ingredients that pack a major visual punch. We’re talking about the kind of produce that makes you feel like a proper chef, even when you’re basically just doing some therapeutic chopping and mixing.

The beauty lies in how these everyday ingredients transform into something that looks like it belongs in a fancy restaurant. Fresh beetroots give you that gorgeous deep red color, while carrots add sunshine orange vibes that’ll brighten up even the gloomiest Tuesday dinner.

Ingredients:

• 2 medium-sized beetroots
• 3 carrots
• 4 spring onions
• 1 tbsp poppy seeds
• 1 red chilli pepper
• 100mls extra virgin olive oil
• 1 tbsp wholegrain or dijon mustard
• 2 tbsp lemon juice
• 2 tbsp apple cider vinegar
• Salt to taste

Ingredient Considerations

When picking your beetroots, go for ones that feel firm and heavy for their size. Skip anything that looks wrinkled or feels squishy, because nobody wants sad, mushy beets ruining their masterpiece. Fresh beetroots with their leaves still attached are usually your best bet.

For the carrots, medium-sized ones work perfectly since they’ll shred nicely without being too chunky or too thin. Those baby carrots from a bag will work in a pinch, but fresh whole carrots give you better texture control.

Spring onions can be swapped for regular red onion if that’s what you’ve got hanging around. Just use about half a small onion and slice it super thin so it doesn’t overpower everything else.

The mustard choice is totally up to your taste buds. Wholegrain gives you those little pops of texture, while dijon keeps things smooth and sophisticated. Either way, you’re winning.

How to Make this Vibrant Rainbow Beetroot Coleslaw

Making this colorful coleslaw is honestly one of those satisfying kitchen tasks that feels like meditation, except you end up with something delicious instead of just inner peace. The whole process takes maybe twenty minutes if you’re taking your time, and most of that’s just chopping and shredding.

Start by peeling your 2 medium-sized beetroots, and fair warning, your hands are about to look like you’ve been finger-painting with crimson. I’d suggest wearing gloves if you’ve got them, unless you’re going for that “I’m definitely a serious cook” stained-fingers look. Once they’re peeled, shred them using either a box grater or food processor. The food processor makes quick work of it, but there’s something weirdly therapeutic about hand-grating if you’ve got the patience.

Next up, peel and shred your 3 carrots the same way. These are way less dramatic than the beetroots, thankfully, so your kitchen won’t look like a crime scene. Try to keep the shreds roughly the same size as your beetroot pieces so everything plays nicely together.

Now for the fun part that doesn’t involve any potential kitchen carnage. Chop your 4 spring onions, using both the white and green parts because we’re not wasteful around here. Slice them thin enough that they’ll distribute evenly but thick enough that they still have some bite.

Then tackle your 1 red chilli pepper by removing the seeds if you want to keep things mild, or leaving them in if you like a little heat with your vegetables.

Time to make the dressing that brings this whole rainbow situation together. In a small bowl, whisk together your 100mls extra virgin olive oil, 1 tbsp wholegrain or dijon mustard, 2 tbsp lemon juice, and 2 tbsp apple cider vinegar. This might seem like a lot of acid, but trust the process because beetroots can handle bold flavors.

Toss all your shredded vegetables, chopped spring onions, and chilli into a large mixing bowl. Sprinkle in your 1 tbsp poppy seeds because they add this lovely little crunch and make everything look professional.

Pour that dressing over the vegetables and mix everything together with your hands or some tongs, making sure every strand gets coated.

Season with salt to taste, starting with maybe half a teaspoon and working your way up. The vegetables will release some of their own juices as the salad sits, so don’t go overboard initially.

Give it one final toss, and you’ve basically just created edible rainbow magic that tastes as good as it looks.

Vibrant Rainbow Beetroot Coleslaw Substitutions and Variations

Why stick to the exact recipe when you can turn this coleslaw into your own personal rainbow experiment?

I love swapping beetroots for different colored varieties – golden, chioggia, or candy-striped ones create stunning patterns.

Can’t find spring onions? Red onions work perfectly, just slice them thin.

For heat-sensitive folks, skip the chilli and add fresh herbs like dill or parsley instead.

I often substitute honey for a touch of sweetness, or throw in toasted sunflower seeds when I’m out of poppy seeds.

The beauty lies in using what’s hiding in your fridge.

What to Serve with Vibrant Rainbow Beetroot Coleslaw

Now that you’ve got this gorgeous, colorful slaw ready to steal the show, let’s talk about what deserves a spot next to it on your plate.

I love pairing this vibrant side with grilled proteins. Think juicy barbecued chicken, smoky pulled pork, or even grilled fish. The crisp texture cuts through rich, heavy dishes beautifully.

For vegetarians, try it alongside black bean burgers or roasted portobello mushrooms. The earthy beetroot plays surprisingly well with hearty plant-based mains.

This slaw also shines at potlucks, picnics, and summer gatherings where you need something that won’t wilt.

Final Thoughts

There’s something magical about turning humble beetroots into this stunning rainbow creation that honestly makes my heart sing a little.

This coleslaw proves you don’t need fancy ingredients to create something absolutely gorgeous on your plate.

I love how the earthy sweetness of beetroot plays with that tangy mustard dressing. Plus, your guests will think you’re some kind of culinary genius when really, you just grated some vegetables and whisked together a simple vinaigrette.

Make this when you want to add serious wow factor to any meal without breaking a sweat.

Recipe Card

Introduction: This stunning rainbow beetroot coleslaw transforms simple root vegetables into a colorful masterpiece that’s as delicious as it is beautiful. With its perfect balance of earthy beetroot sweetness and tangy mustard vinaigrette, this eye-catching side dish will elevate any meal and have your guests thinking you’re a culinary genius.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Serves: 4-6

Ingredients:

• 2 medium-sized beetroots
• 3 carrots
• 4 spring onions
• 1 red chilli pepper
• 1 tbsp poppy seeds

For the Dressing:

• 100ml extra virgin olive oil
• 1 tbsp wholegrain or dijon mustard
• 2 tbsp lemon juice
• 2 tbsp apple cider vinegar
• Salt to taste

Instructions:

1. Peel and shred the beetroots and carrots using a box grater or food processor.
2. Finely chop the spring onions and red chilli pepper.
3. In a small bowl, whisk together olive oil, mustard, lemon juice, and apple cider vinegar until well combined.
4. In a large mixing bowl, combine the shredded beetroots, carrots, chopped spring onions, and chilli.
5. Pour the dressing over the vegetables and toss thoroughly to coat.
6. Add poppy seeds and season with salt to taste.
7. Allow to sit for 10 minutes before serving to let flavors meld.

Notes:

• Wear gloves when handling beetroots to prevent staining your hands
• Can substitute wholegrain mustard with dijon mustard for a smoother texture
• Add the dressing just before serving to maintain crispness
• Store leftovers in an airtight container in refrigerator for up to 3 days
• For milder heat, remove seeds from the chilli pepper before chopping
• Can be made up to 2 hours ahead – add poppy seeds just before serving

Nutritional Information:

Frequently Asked Questions

Can I Make This Coleslaw Ahead of Time for Meal Prep?

I’d recommend making this coleslaw ahead of time since it actually improves after sitting. The flavors meld beautifully, and it’ll stay fresh in your fridge for up to three days.

How Do I Prevent My Hands From Staining When Handling Beetroot?

I’d wear disposable gloves while handling beetroot to prevent staining. If I don’t have gloves, I’ll rub my hands with lemon juice and salt immediately after handling, then wash thoroughly.

What’s the Best Way to Shred Beetroot Without a Food Processor?

I’d recommend using a box grater’s large holes for quick shredding, or julienne with a sharp knife for thin strips. A vegetable peeler works too – just keep peeling for ribbon-like pieces.

Can This Coleslaw Be Frozen for Longer Storage?

I wouldn’t recommend freezing this coleslaw. The high water content in beetroot and carrots makes them mushy when thawed. You’ll lose that crisp texture that makes coleslaw appealing.

How Do I Reduce the Earthy Taste of Beetroot in Coleslaw?

I’d balance beetroot’s earthiness by adding more lemon juice and apple cider vinegar to brighten the flavor. You can also grate apple into the mix or increase the mustard for tanginess that masks earthiness.