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Red-on-Red Slaw with Horseradish and Dill

Red-on-Red Slaw with Horseradish and Dill

By Courtney HillFebruary 24, 2025

  • Makes
    4 - 6 servings
  • Cook Time
    25 minutes
  • Rating

Crunchy red cabbage and tender beets join forces in this vibrant, Nordic-inspired slaw. Refrigerated cooked beets, found in the supermarket’s produce section, make this a breeze to prepare. For ease, we also use refrigerated prepared horseradish instead of harder-to-find fresh (don’t use horseradish sauce, which is more of a condiment). Serve at room temperature or slightly chilled. We love it with grilled or roasted meats, especially pork or lamb, and poultry.

Tip

Don’t skip salting the cabbage and letting it stand. This draws out excess moisture while seasoning the cabbage. Make sure to pour off and discard any liquid released—otherwise, it will dilute the slaw.

Ingredients
  • 12

    ounces red cabbage, cored and thinly sliced (about 5 cups)

  • Kosher salt and ground black pepper

  • 8.8

    ounce package refrigerated cooked red beets (about 4 beets), shredded on the large holes of a box grater

  • ¼

    cup mayonnaise

  • 2

    tablespoons prepared horseradish

  • 2

    tablespoons chopped fresh dill

  • 1

    tablespoon white vinegar

  • 1

    tablespoon poppy seeds (optional)

  • 1

    tablespoon chopped toasted walnuts

Step 1

In a large bowl, toss the cabbage with ¾ teaspoon salt. Using your hands, massage the cabbage until it wilts slightly, about 20 seconds. Let stand for 10 to 15 minutes.

Step 2

Pour off and discard any liquid accumulated in the bowl. Add the beets, mayonnaise, horseradish, half of the dill, the vinegar, poppy seeds (if using) and ¼ teaspoon pepper; toss. Taste and season with salt and pepper, then transfer to a serving dish. Sprinkle with the remaining dill and walnuts.