Go Back
–+ servings
A bowl of coleslaw featuring shredded beetroot, carrot, and cabbage mixed with a creamy dressing.

Beetroot Carrot and Cumin Deli Coleslaw

WTBBQ
This beetroot, carrot and cumin slaw brings colour, crunch and a warmer flavour profile to the barbecue table. It works especially well with lamb, beef and smoky pork, where a deeper, earthier side can hold its own without feeling heavy or overly rich.
No ratings yet
Print Recipe
Prep Time 25 minutes
Total Time 25 minutes
Course Side Dish
Cuisine European
Servings 4 Servings
Calories 108 kcal

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.

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.

Nutrition

Calories: 108kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 1.4gPolyunsaturated Fat: 2.6gMonounsaturated Fat: 2.4gCholesterol: 6mgSodium: 324mgPotassium: 312mgFiber: 3.4gSugar: 7gVitamin A: 4120IUCalcium: 58mgIron: 1mg
Keyword beef slaw, beetroot slaw, carrot cumin, earthy side, lamb slaw
Tried this recipe?Let us know how it was!