Beet & Red Cabbage Slaw with Garlic Aioli

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!



  • 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!

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Servings: 4


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

Calories: 270

Fat: 21g

Trans Fat: 3.5g

Cholesterol: 80mg

Sodium: 270mg

Carbohydrates: 16g

Fiber: 5g

Sugars: 7g

Protein: 5g