Beet & Red Cabbage Slaw with Garlic Aioli

Beet Red Cabbage Slaw with Garlic Aioli
By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Red beets and red cabbage are rich sources of flavonoids, which are responsible for their rich purple coloring. It’s because of these flavonoids that red cabbage and red beets are so high  in antioxidant health benefits. Red cabbage offers anti-cancer benefits (particularly reproductive cancers) due to the indole-3-carbinol (I3C) content that plays a role in binding and eliminating excess estrogen in the body, while beets offer a longer list of benefits particularly for bowel and liver health.

So along with this salad being a delicious addition to our table but it also offers a large array of wonderful health benefits to boot!

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5)
Login to rate this recipe - Not a member? Join Today



  • 2 medium beets (beetroot), julienned or grated
  • 2 carrots, julienned or grated
  • 1 fennel, finely sliced
  • ¼ head of red cabbage, shredded
  • sea salt and freshly ground black pepper, to taste
  • 2 large handfuls of mixed salad leaves
  • 2 scallions (spring onion), roughly chopped
  • 2 handfuls of basil leaves, roughly chopped
  • 2 handfuls of  flat-leaf parsley leaves, roughly chopped

Roasted Garlic Aioli

  • 3 garlic cloves
  • 2 free-range organic egg yolks (If you are vegan, here’s a  Vegan Aioli!)
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1 tsp lemon juice
  • 2/3 cup (160 ml) extra-virgin olive oil (add extra if needed)
  • sea salt and freshly ground black pepper, to tasteNote: Leftover aioli can be stored in an airtight container in the fridge for up to 5 days.


  1. Preheat the oven to 350 F (180 C).
  2. On a baking tray roast the unpeeled garlic for 15 minutes then leave to cool.
  3. Wash and prepare the salad ingredients as suggested and mix into a bowl.
  4. Prepare Roasted Garlic Aioli: Place the peeled garlic, egg yolks, mustard, vinegar and lemon juice in a food processor and process until combined. With the motor running, slowly pour in the oil in a thin stream and process until the aioli is thick and creamy, add extra olive oil if needed. Season with salt and pepper.
  5. Drizzle the dressing over the salad and mix in and enjoy!


  • Beets – sweet potato, red cabbage, golden beets
  • Carrots – sweet potato
  • Fennel – celeriac root
  • Red cabbage – green cabbage

Prep time: 25 minutes

Cook time: 20 minutes

Total time: 45 minutes

Servings: 4

  • Nutrition per serving:
  • Calories270
  • Fat21g
  • Saturated Fat3.5g
  • Cholesterol80mg
  • Sodium270mg
  • Carbohydrates16g
  • Fiber5g
  • Sugars7g
  • Protein 5g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Tags: , , ,

Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

More posts from