Root Vegetables Coleslaw (with Beetroot, Carrot & Celeriac)
Root vegetables coleslaw is a raw salad that swaps the usual shredded cabbage for grated beetroot, carrot and celeriac, all tossed in a simple olive oil and apple cider vinegar dressing. It takes about ten minutes, no cooking required, and gives you a crunchy, jewel-toned side that holds up beautifully in the fridge.
The ingredients in this recipe are special to me because they come from my own garden. The beets and carrots, grown with care and love by me, are the heart of this salad inspired by the classic coleslaw. Having had the chance to plant them, take care of them and watch them grow brings a note of emotion and joy to every spoonful.
When I prepare this salad, I do not only enjoy the fresh, crunchy taste. I also enjoy the satisfaction of knowing that so much abundance came out of one tiny seed. It is an experience that connects me with nature and fills me with gratitude for the beauty my garden offers. I was inspired by the classic coleslaw, but I replaced the chopped cabbage with beets and celeriac, and added one special ingredient: pickled purslane, a recipe I love and recommend.
Key ingredients
Beetroot gives the salad its deep ruby color and an earthy sweetness. Use two raw beets, peeled and grated. Raw beetroot keeps far more of its crunch and folate than the boiled kind, and grating it fine lets the dressing soak in quickly. If you want to avoid pink-stained hands and cutting board, grate the beets last.
Carrots bring natural sweetness that balances the tang of the vinegar. Four grated carrots are enough here. Look for firm, brightly colored carrots; the floppy ones have lost moisture and will taste flat. Fresh-pulled garden carrots are noticeably sweeter than older storage carrots.
Celeriac is the knobbly root of celery and the ingredient that makes this coleslaw stand apart. Peel one celeriac well, since the skin is tough and gritty, then grate it. It adds a savory, slightly nutty note and a satisfying crunch that cabbage cannot match.
Onion and scallions layer in the sharpness. One onion, sliced thin into julienne, gives a gentle bite, while four chopped scallions add a fresher, milder onion flavor and a bit of green color.
Olive oil and apple cider vinegar are the whole dressing: six tablespoons of oil to three of vinegar, seasoned with salt and pepper. That two-to-one ratio coats the vegetables without drowning them, and the apple cider vinegar brings a soft fruity acidity that suits root vegetables better than a harsh white vinegar.
Pickled purslane is my secret ingredient. Four tablespoons stirred through add a briny, lemony tang that lifts the whole bowl. It is optional, but I recommend it. A teaspoon of cayenne pepper finishes the salad with a gentle warmth that plays off the sweet beets and carrots.
Tips for getting it right
- Grate everything to a similar size so the textures stay even. A box grater or the grating disc on a food processor both work; the processor saves your knuckles when you have this much root to get through.
- Grate the beetroot last. It stains everything it touches, so leaving it until the end keeps the carrot and celeriac from turning pink before you are ready to mix.
- Whisk the dressing separately before pouring it over, so the salt dissolves and the oil and vinegar emulsify. Pouring it on already combined coats the vegetables more evenly than adding each part to the bowl.
- Let it rest. The most common mistake is serving it the moment you mix it. Give the salad ten to fifteen minutes so the vegetables soften slightly and absorb the dressing. You know it is ready when the beets have tinted the whole bowl and the celeriac has lost its raw stiffness.
- Taste before serving and adjust. Beets vary in sweetness and celeriac in strength, so add a pinch more salt, a splash more vinegar, or a little extra cayenne until it sings.
Storage and make-ahead
This coleslaw is a great make-ahead salad. Because the vegetables are sturdy roots rather than leafy greens, they do not wilt; they actually improve after a few hours as the dressing works its way in. Keep it in an airtight container in the fridge for up to three days. Give it a quick stir before serving, since the dressing tends to settle at the bottom.
I serve it as a refreshing appetizer or as a nutritious side dish alongside almost anything off the grill, which makes it ideal for vegan picnic recipes and meat-free grilling recipes. If you want to try the briny ingredient that ties it together, here is my pickled purslane recipe.
Looking for more salad ideas? Try my Quick Chickpeas and Roasted Beetroot Salad, Vitamin Salad with Citrus Dressing, or Grilled Zucchini and Beetroot Salad.
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Root Vegetables Coleslaw (with Beetroot, Carrot & Celeriac)
Ingredients
- 2 beetroots peeled, grated
- 4 carrots grated
- 1 celeriac peeled, grated
- 1 onion julienned
- 4 scallions chopped
Dressing
- 6 tbsp olive oil
- 3 tbsp apple cider vinegar
- salt and pepper to taste
- 4 tbsp pickled purslane optional, but recommended
- 1 tsp cayenne pepper
Instructions
- Peel and grate the beetroots, celeriac and carrots.
- Add the julienned onion and chopped scallions.
- Add all the dressing ingredients and mix well.
Notes
Frequently Asked Questions
Yes. This coleslaw is fully plant-based. Instead of a mayonnaise dressing, it uses olive oil and apple cider vinegar, so there are no eggs or dairy. It is naturally vegan and gluten-free as written.
No. All the root vegetables go in raw and grated. Keeping the beetroot, carrot and celeriac raw preserves their crunch and most of their vitamins, and lets the dressing soften them gently without any cooking.
Grate the beetroot last, after the carrot and celeriac are already in the bowl. You can also wear kitchen gloves and use a board you do not mind tinting pink. The color will spread through the whole salad once you mix it, which is part of the look.
Stored in an airtight container, it keeps for up to three days. Because these are sturdy root vegetables rather than leafy greens, they do not wilt and the flavor actually improves as the dressing soaks in. Give it a stir before serving.
Pickled purslane is optional. If you do not have it, a few chopped capers, some pickled cucumbers, or an extra splash of apple cider vinegar will give a similar briny, tangy lift. The salad still works well without it.
It works as a refreshing appetizer or a side dish. It pairs especially well with grilled food and is ideal for picnics and barbecues. The earthy sweetness of the beets and carrots balances richer, smokier mains.
So simple and flavorful!