Salads

Coleslaw with Beetroot

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 0.5 ½ white cabbage, approx. 600-750 g
  • 2 scoops beetroot, cooked (beetroot)
  • 3 pickles or pickles
  • 1 leek
  • 0.5 ½ bunch chives
  • 1 lemon (s), which juice
  • salt and pepper
  • sugar
  • 3 tablespoon oil
  • nutmeg
Coleslaw with Beetroot
Coleslaw with Beetroot

Instructions

  1. Finely slice white cabbage (Jaroma cabbage, pointed cabbage or young cabbage are best) and season with salt.
  2. Cut the leek into rings, season with salt, squeeze out the liquid from the cabbage and leek. Coarsely grate the beetroot and cucumber, finely chop the chives.
  3. Mix all ingredients and season with lemon juice, salt, pepper, nutmeg, sugar and oil.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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