On our trip to Seward, AK we visited a spectacular restaurant called The Cookery & Oyster Bar. The food was inventive and the atmosphere was friendly. Check out my post about food in Seward for more about The Cookery. We ate at The Cookery two nights, and I left full of inspiration. One of the meals I had was Seared Scallops with a Beet Barbecue sauce and Cole Slaw. Combining the saltiness of the scallops with the sweet earthiness of the beets was inspired. I wanted to recreate this at home, but decided to add the beets to the coleslaw. This coleslaw is great with pan seared scallops, but also makes a great side to pulled-pork.
What really makes this coleslaw special is that it’s filled with nutritious ingredients. Beets, apples, and pumpkin seeds are all considered “superfoods” because they are chock full of vitamins that benefit your health and well-being. Not only do the beets add a sweet and salty flavor, but they are super healthy for you too. Beets fight inflammation, help your body detox, and can increase energy among many other things. The old saying “an apple a day keeps the doctor away” may be true. Apples aid in weight loss, can prevent high blood pressure and keep your heart healthy. This recipe has the added benefit of Apple Cider Vinegar that is great for gut health. And for an extra immunity boost, I added pumpkin seeds. But these health benefit are just a bonus to an super tasty go to coleslaw recipe.
How to make the Coleslaw
Jump to RecipeAll coleslaws start with cabbage and a “dressing”. You can shred your own cabbage with a mandolin or food processor, or buy it pre-shredded. I like Fresh Express Angel Hair shredded cabbage because the pieces of cabbage are still crunchy but not in big chunks. Most coleslaws have a mayo base, but I also use greek yogurt in my dressing because I like the tangy flavor it adds to the coleslaw. You could substitute sour cream for the greek yogurt. To add a touch of sweet to the coleslaw I add honey to the dressing and flavor with apple cider vinegar, celery seed, salt, and pepper. The slaw mix starts with the standard cabbage and matchstick carrots, but I added green onion, sliced apples, sliced beets and pumpkin seeds for an added crunch.
Start by making the dressing in a medium bowl. Add yogurt, mayo, honey, apple cider vinegar, celery seed, salt, and pepper to bowl and whisk well. Add the cabbage, carrots, green onion and apples to a large mixing bowl. I add the dressing to these ingredients, mix them and let it sit for about an hour. Peel the beets just like you would a potato or apple. You can use a paring knife or a peeler. Gently fold in the beets and pumpkin just before serving. I add the beets last because if you mix them in with the other ingredients the coleslaw will turn pink. If you never cooked with beets before, make sure to protect your surfaces. They will turn everything red. So, in order to keep the “normal” coleslaw color, I gently mix them in.
Apple & Beet ColeSlaw
Ingredients
Dressing
- 5 oz plain greek yogurt
- ¼ cup mayonnaise
- ⅛ cup honey
- 3 tbsp apple cider vinegar
- 1 tsp celery seed
- salt & pepper
Slaw Mixture
- 6 cups shredded cabbage
- 1 ½ cups matchstick carrots
- ½ cup green onion sliced
- 1 large apple finely sliced
- 1 cup beets finely sliced
- ½ cup pumpkin seeds
Instructions
- In a medium bowl, whisk together greek yogurt, mayonnaise, honey, apple cider vinegar, celery seed, salt & pepper. Set aside.
- Add shredded cabbage, carrots, green onion, and apple to a large mixing bowl. Add the dressing and mix all these ingredients well. Chill for about an hour.
- Gently fold in beets and pumpkin seeds just before serving.
This coleslaw is sure to be a crowd pleaser at your next cook out or as the perfect side with any meal. If you make this coleslaw I’d love to hear what you pair it with and see your pictures by tagging me on insta @enjoy_life_inspired or comment below.