Beet Slaw

Our Beet Slaw recipe is as aesthetically pleasing as it is delicious and easy to prepare, offering the ultimate side dish for any meal. The secret to this recipe lies in its dressing. Combining cremezola cheese with mayonnaise, yogurt, and garlic, the end result is a perfectly-balanced blue cheese ranch dressing. 

This recipe is a great dish to practice your knife work, thinly slicing the beetroot, cabbage, and pickled onions. Our Chef’s Knife will have you chopping, slicing, and dicing ingredients like a professional chef in no time, enabling the rocking motion necessary when cutting. Crafted with 64 layers of forged damascus steel, this versatile knife provides superior control and flexibility when cutting ingredients. 

Whether you are looking for a side dish to complete a full table spread, or want to serve up a side of slaw at your next get-together, our Beet Slaw is the recipe for you. This dish takes less than an hour to prepare, including the cutting of ingredients, and can serve between six and eight portions at a time. Here are all the ingredients you need and the steps to follow when tackling this recipe! 

Thinly slice the beetroot in rounds, finely shred the cabbage and thinly slice the pickled onions. Using a peeler, run the blade down the length of a fennel bulb to make shavings, and place in a bowl of iced water for 10 minutes to curl. Toss the vegetables in a large Le Creuset bowl and season well.

For the dressing: whisk all the ingredients together, season well and thin with a little water to desired consistency.

Pour the dressing over the salad and toss to coat. Serve in Le Creuset Coupe Pasta Bowls. Garnish with edible flowers and micro herbs.