This zesty, colorful slaw is much more interesting than the average coleslaw.....shredded red cabbage, carrots and raw beets are tossed with chopped red onion, dill and a creamy skyr or Greek yogurt-based dressing to create a Nordic-inspired slaw you are going to love!
And talk about eating the rainbow! This wholesome slaw is as beautiful as it is delicious. Ready to get started?
Why This Recipe Works
This vibrant slaw recipe belongs in your recipe repertoire because:
- The combination of red cabbage, carrots and raw beets is the perfect combination of crunchy, earthy and sweet;
- The creamy skyr (or Greek yogurt) dressing brings welcome tanginess to the slaw and perfectly compliments the vegetables; and
- THAT COLOR! This slaw is as visually stunning as they come.
The Ingredients
- So many nutritious vegetables here! Red cabbage, carrots, beets and red onion form the colorful base of this slaw.
- Amazingly, there is NO OIL in the dressing for this slaw. Just creamy skyr or Greek yogurt, apple cider vinegar, Dijon mustard, a touch of honey and salt pepper. So simple!
- Freshly chopped dill (a favorite Scandinavian ingredient) is the perfect herb to bring flavor and a touch of green.
How to Make This Recipe
- Whisk the skyr (or Greek yogurt), apple cider vinegar, Dijon mustard and honey together in a small bowl. Season to taste with salt and pepper.
- Shred the carrots, cabbage and beet and finely chop the red onion and the dill and combine together in a large bowl.
- Pour the dressing over the shredded and chopped vegetables. Stir gently to combine. Season to taste with salt and pepper.
- Allow the mixture to sit for 20-30 minutes, stirring occasionally to really let the flavors blend together. Season again with salt and pepper if needed. Serve!
Expert Tips
- Shred the red cabbage by hand or buy pre-shredded red cabbage to skip this step. The shredding disk for the food processor can be a real time saver but shreds the cabbage too finely for this slaw. Check out this article for a great tutorial on how to shred cabbage by hand.
- Use the shredding disk for the food processor to shred the carrot and beet if you have one. The shredding disk works really well for these firm root vegetables. That said, a box grater works just fine too!
- Use full-fat skyr or Greek yogurt. The slaw benefits from the extra-creamy quality of full fat dairy, but any plain yogurt will work in this recipe, even a plant-based yogurt if you want a vegan version of this slaw.
- Don't skip the resting period at the end. Slaw is always better after the ingredients have had a chance to hang out together for awhile. If you've got the time, let it sit for 20 or 30 minutes before serving, stirring it now and then. You will be rewarded with better flavor!
- Salt and pepper to taste! This is an important step. Your slaw will need extra seasoning beyond what is in the dressing. The only way to know that it is salt and peppered to your liking is to taste, season and taste again until it's perfect.
FAQs
Skyr (pronounced skeer) is a dairy product that has been an important part of Icelandic food culture for over a thousand years. Here in the United States, it is often marketed as the Nordic answer to Greek yogurt. In Iceland, however, skyr as technically considered a fresh cheese, something like quark, because of the addition of rennet in the recipe. Most commercial brands no longer use rennet to make skyr, just particular strains of probiotics that are unique to the product, and different from those used to make yogurt. Skyr is also strained, much like Greek yogurt is, which helps give it a thick, creamy texture and high protein content. It takes 4 cups of milk to make 1 cup of skyr.
Many grocery stories nationwide carry skyr in the dairy section right next to the yogurt. Two excellent brands to look for are Icelandic Provisions and Siggi's.
Yes! Absolutely.
Substitute agave nectar for the honey and use a plant-based plain yogurt in place of the skyr.
Store the slaw tightly covered in the refrigerator. Give it a stir before serving as some of the dressing will have settled on the bottom of the bowl. The slaw will keep for two to three days in the refrigerator.
This Nordic Red Cabbage Slaw makes a delightful side dish for just about anything coming off the grill, especially sausages!
Related Recipes
Looking for more fresh, Nordic-inspired salads? I've got several here on the blog:
Nordic Red Cabbage Slaw with Carrots and Beets
Ingredients
- For the Dressing:
- ½ cup skyr or Greek yogurt preferably full fat
- 2 tablespoons cider vinegar
- 1 tablespoon dijon mustard
- ½ teaspoon honey
- Coarse salt and freshly ground pepper
- For the Slaw:
- ½ pound carrots shredded
- ½ head red cabbage shredded
- 1-2 beets about 6 ounces total, peeled and shredded
- 3 tablespoons minced red onion
- 2 tablespoons chopped fresh dill
Instructions
- Whisk skyr, vinegar, mustard and honey together in a small bowl. Season to taste with salt and pepper. Set aside.
- Combine carrots, red cabbage, beet, red onion and dill together in a large bowl. Pour dressing over and toss. Season to taste with salt and pepper. Let sit for 20 minutes, stirring occasionally, to let the flavors blend. Serve.
Notes
Nutrition
If you loved this recipe, give it a star review! Also, snap a picture of your Nordic Red Cabbage Slaw Carrots and Beets and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.
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