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Red cabbage slaw in a bowl with a spoon on a wooden surface.

Nordic Red Cabbage Slaw with Carrots and Beets

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 dressinto create a Nordic-inspired slaw you are going to love!
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Course: Salad, salads, Side Dish, side dishes
Cuisine: Nordic, Scandinavian
Keyword: easy slaw recipe, red cabbage slaw recipe
Prep Time: 20 minutes
Rest Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Calories: 59kcal
Author: Kristi


  • 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


  • 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.


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.


Calories: 59kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 91mg | Potassium: 374mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7112IU | Vitamin C: 43mg | Calcium: 68mg | Iron: 1mg