Not every barbecue side needs to be bright and lemony. Some days I want something with a bit more depth, a little sweetness from the vegetables and a warmer spice note running underneath. That’s where this beetroot carrot and cumin deli coleslaw comes in. It’s colourful, crunchy and just earthy enough to feel especially good beside lamb, beef and smoky pork.
A Different Sort of Deli Slaw
This one shifts away from the sharper deli slaws and leans into a rounder flavour profile. Beetroot gives it a faint sweetness and a jewel-toned look, while cumin adds a warm, toasty note that suits barbecue beautifully. It still has the chilled, creamy crunch I want from a slaw, though the overall feel is deeper and a bit more savoury. If you’d like the whole collection in one place, it’s in my roundup of deli slaws.
The Colour Does Some Work, but the Flavour Matters More
I’ll admit the colour is part of the appeal. A bowl like this wakes up a barbecue spread in seconds. The main reason I keep making it, though, is the flavour. Beetroot and carrot naturally suit cumin, and together they make a slaw that stands up to stronger grilled meats without becoming heavy. It lands differently from citrusy fennel parsley slaw, and it’s far less sweet and mellow than sweet mayo sweetcorn slaw scoop.
Best with Lamb, Beef and Deeply Seasoned Pork
I reach for this most often when lamb koftas, beef skewers or smoky pork steaks are coming off the grill. The cumin makes sense with all of those. It also pairs nicely with spiced chicken, especially if there’s paprika or coriander in the rub. For a nuttier barbecue side, spiced peanut sesame cabbage slaw is another strong option. If I want something milder to round things out, crisp cabbage carrot deli slaw pot is the calmer cousin.
Ingredients for 4 People
- 300 g white cabbage, finely shredded
- 160 g raw beetroot, peeled and grated
- 120 g carrots, peeled and grated
- 25 g red onion, very finely sliced
- 50 g mayonnaise
- 40 g Greek yogurt
- 1 tbsp lemon juice, 15 ml
- 1 tbsp cider vinegar, 15 ml
- 1 tsp ground cumin, 2 g
- 1/2 tsp cumin seeds, lightly crushed
- 1 tsp runny honey, 7 g
- 1/2 tsp fine sea salt, 3 g
- 1/2 tsp black pepper, 1 g
- 2 tbsp chopped coriander or parsley, 8 g
Ingredient Notes
Raw beetroot gives this slaw its earthy sweetness and beautiful colour, though it needs grating finely enough to mingle with the cabbage rather than sitting in thick wet clumps. I peel it and grate it on the coarse side of the box grater, which gives strands that stay crunchy but still soften slightly once dressed. Gloves are not a bad idea unless you fancy pink fingertips for the afternoon.
Using both ground cumin and lightly crushed cumin seeds gives a better result than using one alone. The ground spice seasons the dressing more evenly, while the seeds add tiny bursts of warmth and texture. Greek yogurt helps keep the dressing lighter than a full mayo version, which matters here because beetroot and carrot already bring natural sweetness and moisture.
Equipment Needed
You’ll need a sturdy grater, a sharp knife, a chopping board and two mixing bowls. Beetroot can be a bit messy, so I usually give myself a little extra space and keep a damp cloth nearby. A large bowl helps when mixing because grated vegetables can compact quite quickly if you’re trying to toss them in something too small.
A small dry pan is useful if you want to warm the cumin seeds very briefly before crushing them. It’s not essential, though it does make their flavour rounder and more fragrant. I use a pestle and mortar for crushing, but the back of a knife works perfectly well if that’s what you’ve got.
Instructions
Step 1, Prepare the vegetables
Finely shred the white cabbage and place it in a large bowl. Grate the beetroot and carrots, then add them to the cabbage along with the finely sliced red onion and chopped herbs.
Step 2, Toast and crush the cumin seeds
Place the cumin seeds in a dry pan over low heat for 30 to 60 seconds until fragrant. Remove them and lightly crush them with a pestle and mortar or the back of a knife.
Step 3, Make the cumin dressing
In a separate bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, cider vinegar, ground cumin, crushed cumin seeds, honey, sea salt and black pepper until smooth.
Step 4, Dress the slaw
Pour the dressing over the vegetables and toss thoroughly so the beetroot and carrot are evenly coated. Keep mixing until the dressing turns a pale pink and everything looks evenly combined.
Step 5, Rest and chill
Leave the slaw for 10 minutes at room temperature, then chill for 20 to 30 minutes. This helps the cabbage soften slightly and lets the cumin settle into the dressing.
Step 6, Taste before serving
Taste and adjust with an extra squeeze of lemon or a pinch more salt if needed. Serve cold with barbecue.
Cooking Technique Notes for Beetroot Carrot and Cumin Deli Coleslaw
This slaw is all about balance. Beetroot can be earthy, sweet and slightly damp all at once, which means the dressing needs enough acidity and seasoning to keep the bowl feeling lively. Lemon and vinegar both help with that, though I don’t want the slaw to become sharp for the sake of it. The best version tastes grounded and fresh at the same time, with cumin joining the dots between the vegetables and the barbecue.
Grating size matters more here than in many other slaws. Coarse chunks of beetroot can feel clumsy and stain the dressing unevenly, while very fine grating can make the whole bowl too wet. I look for a middle ground, enough texture to bite into, though not so much that the beetroot takes over every forkful. Resting the slaw is useful because the cumin softens and spreads, turning the dressing from slightly spiky to much rounder.
What to Serve with This Recipe
Beetroot carrot and cumin deli coleslaw is very good with grilled lamb chops, koftas, beef kebabs and pork shoulder steaks. The warmth of cumin feels right with all of those, and the beetroot’s sweetness helps soften smoky crusts and spice rubs. It’s also surprisingly good inside flatbreads with sliced lamb and a bit of extra yogurt on the side.
On a mixed barbecue table, this slaw adds colour and a more earthy flavour note than most creamy sides. I like it with charred onions, grilled peppers, warm pittas and cumin-spiced potatoes. It can also sit beside plainer grilled chicken and do a lot of the flavour work for the plate, which is handy when the main meat is seasoned more simply.
FAQ
Can you use raw beetroot in coleslaw?
Yes, absolutely. Raw beetroot is crisp, slightly sweet and works very well in slaw when grated. It adds colour and texture without needing to be cooked first.
What does cumin do in coleslaw?
Cumin adds warmth and a gentle earthy spice that suits beetroot and carrot particularly well. It makes the slaw feel more at home beside grilled and smoky meats.
Does beetroot coleslaw go with barbecue?
Very well. It’s especially good with lamb, beef and pork because the earthy sweetness balances charred, savoury flavours.
Can I make beetroot coleslaw ahead of time?
Yes, though I’d keep it to the same day if possible. It holds up reasonably well, but the beetroot will continue colouring and softening the slaw over time.
How do I stop beetroot slaw from becoming watery?
Grate the beetroot rather than chopping it, use a fairly thick dressing and don’t leave it sitting for too many hours. A short chill is enough.
Can I use cooked beetroot instead of raw?
You can, though the texture will be softer and sweeter. Raw beetroot gives a much fresher crunch, which is what I prefer in this recipe.
Tips for delicious Beetroot Carrot and Cumin Deli Coleslaw
For the best beetroot carrot and cumin deli coleslaw, don’t be timid with seasoning. Beetroot and carrot both bring sweetness, and that sweetness can make a slaw taste flat if the salt and acid are too cautious. I taste the dressing before mixing, then again after chilling. It nearly always needs one final nudge, usually lemon juice or a pinch of salt.
It also helps to give the cumin a moment of attention. A quick toast for the seeds wakes them up and makes the whole bowl smell better straight away. It’s a tiny step, though it changes the finish from dusty to fragrant. I wouldn’t skip it if the cumin is one of the main reasons you’re making this slaw in the first place.
Recipe Variation Suggestions
For a fruitier variation, add 1 small apple cut into matchsticks or 30 g raisins. Apple keeps things crisp and fresh, which I like with pork or chicken. Raisins make the slaw softer and more rounded, which suits lamb very nicely. Either way, I’d keep the amount modest so the beetroot still leads.
For a creamier, richer version, add 40 g crumbled feta or swap the herbs for fresh mint. Feta gives the slaw a salty edge that works especially well with grilled lamb. Mint takes the bowl in a cooler direction and makes it feel brighter against spice-heavy barbecue food. Both variations are good, just in very different moods.
Storage for Beetroot Carrot and Cumin Deli Coleslaw
Beetroot carrot and cumin deli coleslaw will keep in the fridge for up to 2 days in an airtight container. The flavour stays good, though the colour deepens and the vegetables soften as it sits. Day one is definitely the best point for texture.
Serve it cold. If it looks a little dense after a night in the fridge, loosen it with a teaspoon of lemon juice or a small spoonful of yogurt, then toss it well before serving.
Health Benefits and Dietary Alternatives
This slaw brings fibre, vitamin A and useful plant compounds from beetroot, carrot and cabbage, so it does more than just brighten the plate. Beetroot also adds potassium, which is handy in a meal full of salty barbecue food. I like that it feels hearty without needing loads of dressing.
For dairy-free eating, use a plant-based yogurt or replace it with extra vegan mayonnaise. For egg-free needs, use an egg-free mayo. If you want to lower the sugar, leave out the honey. The beetroot and carrot already provide enough natural sweetness for most tastes.
Beetroot Carrot and Cumin Deli Coleslaw
Ingredients
- 300 g white cabbage finely shredded
- 160 g raw beetroot peeled and grated
- 120 g carrots peeled and grated
- 25 g red onion very finely sliced
- 50 g mayonnaise
- 40 g Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp cider vinegar
- 1 tsp ground cumin
- 1/2 tsp cumin seeds lightly crushed
- 1 tsp runny honey
- 1/2 tsp fine sea salt
- 1/2 tsp black pepper
- 2 tbsp chopped coriander or parsley
Instructions
Prepare the vegetables
- Finely shred the white cabbage and place it in a large bowl. Grate the beetroot and carrots, then add them to the cabbage along with the finely sliced red onion and chopped herbs.
Toast and crush the cumin seeds
- Place the cumin seeds in a dry pan over low heat for 30 to 60 seconds until fragrant. Remove them and lightly crush them with a pestle and mortar or the back of a knife.
Make the cumin dressing
- In a separate bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, cider vinegar, ground cumin, crushed cumin seeds, honey, sea salt and black pepper until smooth.
Dress the slaw
- Pour the dressing over the vegetables and toss thoroughly so the beetroot and carrot are evenly coated. Keep mixing until the dressing turns a pale pink and everything looks evenly combined.
Rest and chill
- Leave the slaw for 10 minutes at room temperature, then chill for 20 to 30 minutes. This helps the cabbage soften slightly and lets the cumin settle into the dressing.
Taste before serving
- Taste and adjust with an extra squeeze of lemon or a pinch more salt if needed. Serve cold with barbecue.