Festive Slaw in Champagne Vinaigrette


Thanksgiving in sneaking up on us. I’ve been seeing plenty of turkey, stuffing, and potatoes recipes flying around but not too many veggie recipes, at least the non-starchy ones. And sure, there might me a green salad on the Thanksgiving table but sometimes my palate is looking for more.

This festive slaw recipe won’t disappoint. It’s crispy, fresh, and tasty and has a practical use for eating – it’ll help wash down all the other food because it’s packed with fiber. What makes this dish special is the sweet vinaigrette and apple slices. These ingredients help bring out the natural sweetness in the carrots and beets. I used green cabbage because it’s mild in taste and also has a subtle sweetness to it.

This dish does call for some prepping but the good news is there’s no cooking! I bought the green cabbage pre-shredded and then I shredded the carrot and beets using a hand grater. To make things easier, you could buy the cabbage and carrots pre-shredded or use a food processor set to the shred option.

Festive Slaw in Champagne Vinaigrette
Serves: 3-4
  • 2 beets, grated
  • 1 carrot, grated
  • 2 ounces green cabbage, shredded (Napa or Savoy)
  • 1 Granny Smith apple, thinly sliced
  • ¼ cup grapeseed oil
  • 2 teaspoons Champagne vinegar
  • 1 teaspoon agave
  • ½ teaspoon Dijon mustard
  • 1 garlic clove, crushed
  • freshly ground pepper and salt to taste
  1. Peel and grate beets and carrot and place in a large bowl. Shred cabbage and add to large bowl.
  2. Combine oil, vinegar, honey, and mustard in a small bowl and whisk. Add garlic and salt and pepper as needed and whisk again.
  3. Place beets, carrots, and cabbage onto serving dish. Top with apple slices and vinaigrette immediately before serving. Enjoy!



  1. says

    Ohhh! Trish, this looks so pretty!! Your photos are so lovely. I’ve never really been a fan of slaws, but then I discovered that they don’t have to be dripping in mayo! I love the alternative versions with a vinaigrette like yours. This is a keeper!

  2. says

    I LOVE this Trish. And so glad the carrot and cabbage got on this wild and tasty adventure! I adore all of the ingredients used. Miss you!

  3. says

    Love it! Just my kind of dish. I’ll have to buy beets at the winter market for this :-)

  4. says

    What a pretty slaw! I’ve not tried grating beets. Sounds like a great addition to a salad.

    • Trish says

      Thanks, Liz. Happy Thanksgiving!

  5. says

    This definitely looks festive! I love the colors and the champagne vinaigrette! I love beets!

    • Trish says

      Perfect. Same to you, Marsha. Happy Thanksgiving!

  6. says

    Wow, Love this coleslaw/salad! You really brought Thanksgiving to the 21st century here! Love the colors the vinaigrette, I am definitely going to play with. Hard to come by winning vinaigrettes and I got a feeling you got one in this one!! Only thing, I might cook the beet a bit before chopping/grating still haven’t developed a taste for raw beets although everyone I know does. Maybe when I grow up:) lol.

    • Trish says

      Thank you! Appreciate your comments :)

    • Trish says

      It’s true – it’s quite crunchy. Thanks for reading, Viviane!

  7. says

    This sounds delicious..I’m going to have to go find some champagne vinegar! And by the way, for someone just getting into photography you take beautiful photos :) I’m going to have to find you on flikr! Hope you have a great holiday!


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