top of page

Chipotle Beet and Cabbage Slaw

Updated: Jul 26, 2020

It's beet harvest time, and there's no better time to enjoy a food as when it's in season!
These beauties boast of powerful healing benefits: antioxidant, anti-inflammatory, immune-boosting, anti-cancer, blood pressure lowering, heart disease prevention, detoxification support...WOW, right? They are also a great source for vitamin C, iron, fiber, folate, manganese, and potassium. Enjoy as part of a colorful, veggie-rich diet!


  • 4 small to medium organic beets, any type, scrubbed but not peeled, and finely grated

  • ½ head organic cabbage, red or green [or both], finely shredded

  • ½ organic red onion, finely sliced

  • 2 limes, juiced, about 1/4 cup

  • 1 chipotle chili in adobo sauce

  • 1 tsp additional adobo sauce

  • 2 cloves organic garlic, peeled, crushed, and rested on your cutting board for 5 minutes

  • 1 tsp cumin

  • 1 tsp coriander

  • 1 tsp sea salt

  • 1 tbsp raw local honey

  • ¼ cup high polyphenol organic EVOO


  1. Place the chipotle pepper, adobo, lime juice, garlic, honey, EVOO, and seasonings in your food processor and blend until smooth. Pour into a large metal mixing bowl.

  2. Use the same food processor to grate the beets and thinly slice the onions. Add the beets and onions to the bowl of dressing, mix well, and allow to sit for 20-30 minutes.

  3. Thinly slice the cabbage and incorporate with the rest of the ingredients in the bowl.

  4. Refrigerate for at least 2 hours prior to serving to meld the flavors and marinate the veggies.

Note: Reserve your nutrient dense beet greens for another dish. Beet green recipes coming soon!

What do you think of this photo of my creation?


bottom of page