Coleslaw is one of those side dishes that quietly completes a meal. From Nigerian parties to Sunday lunches at home, it’s almost always there—cool, crunchy, and refreshing beside rich dishes like jollof rice, fried rice or even white rice and stew.
This beetroot coleslaw is a simple twist on the classic Nigerian version. The beetroot adds a beautiful color and a mild sweetness that blends perfectly with the creamy dressing, making this coleslaw just as delicious as it is eye-catching.
Why You’ll Love This Beetroot Coleslaw
- Bright, attractive color for parties and special meals
- Crunchy, fresh, and lightly creamy
- Made with simple, affordable ingredients
- Easy to prepare and can be made ahead
Ingredients for Beetroot Coleslaw
Vegetables
- 2 cups white cabbage, thinly sliced
- 1 medium carrot, grated
- 1 small beetroot, peeled and grated
- 1 small onion, thinly sliced (optional)
Dressing
- 3–4 tablespoons mayonnaise
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon sugar or honey (adjust to taste)
- Black pepper (optional)
How to Make Beetroot Coleslaw
Prepare the vegetables
Wash and peel the beetroot and carrot. Grate them finely. Thinly slice the cabbage and onion.
Combine the vegetables.
Add the cabbage, carrot, beetroot, and onion into a large mixing bowl. Toss gently to combine.
Make the dressing
In a small bowl, mix mayonnaise, lemon juice, sugar or honey, and black pepper until smooth and creamy.
Mix everything together
Pour the dressing over the vegetables and mix until evenly coated.
Chill and serve
Refrigerate for 20–30 minutes before serving for the best flavor and texture.
Tips for the Best Beetroot Coleslaw
- Use raw beetroot for crunch and vibrant color
- Do not overdress the salad to avoid sogginess
- Add dressing just before serving if making ahead
- Taste and adjust sweetness depending on the beetroot
Variations
No-mayo version: Use olive oil and lemon Juice
Healthier option: Replace half the mayonnaise with plain yogurt
Extra crunch: Add sliced apples, raisins, or toasted seeds
Spicy version: Add a pinch of cayenne pepper
Beetroot Coleslaw Recipe (Nigerian Style)
Course: Sides3
servings10
minutes5
minutes15
minutesIngredients
- Vegetables
2 cups shredded cabbage
1 medium carrot, grated
1 small beetroot, peeled and grated
Small onion
- Dressing
3-4 tablespoons mayonnaise
1 tablespoon lemon juice or apple cider vinegar
1 tablespoon honey
Black pepper
Directions
- In a bowl, combine the shredded cabbage, grated carrot, grated beetroot and onion.
- In a small bowl, mix mayonnaise, lemon juice, sugar or honey, and black pepper until smooth and creamy.
- Pour the dressing over the vegetables.
- Mix gently until everything is well coated.
- Chill and serve
Tips for the Best Beetroot Coleslaw
- Use raw beetroot for crunch and vibrant color
- Do not overdress the salad to avoid sogginess
- Add dressing just before serving if making ahead
- Taste and adjust sweetness depending on the beetroot
Storage Tips
- Store beetroot coleslaw in an airtight container
- Keeps well in the fridge for up to 2 days
- Best enjoyed fresh for maximum crunch
Serving Suggestions
This beetroot coleslaw pairs perfectly with:
- Jollof rice
- Fried rice
- Grilled chicken or fish
- Shawarma
Frequently Asked Questions
Can I make beetroot coleslaw ahead of time?
Yes. Keep the dressing separate and mix just before serving.
Does beetroot coleslaw stain?
Yes, beetroot can stain. Wear gloves when grating and clean surfaces quickly.
Can I make this without sugar or honey?
Yes. Beetroot is naturally sweet, so sugar or honey is optional.
https://thecuriouskitchen.blog/2025/12/15/party-jollof-rice-smoky-nigerian-style/
https://thecuriouskitchen.blog/2025/12/31/homemade-chicken-shawarma-nigerian-style/
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