Inspired by color, try this delicious beet red coleslaw recipe. Coleslaw salad an important side dish keeps for days in the fridge.


1 beet
1 small red cabbage
2 carrots
1 red onion

1 tablespoon kosher salt

1/3 cup apple cider vinegar
1/4 cup Dijon mustard, whole grain
1 tablespoon fennel seeds
1 teaspoon paprika

Shred the beet, cabbage, carrots and onion in a food processor, mandoline, or thinly slice by hand.
Place in a large mixing bowl. Add the kosher salt and mix well.

Carefully mix or use a small blender to combine the apple cider vinegar, fennel seeds, mustard and paprika. Add to the shredded vegetables and mix well.

Scoop into quart-sized plastic containers. Refrigerate for at least 2 hours before serving.