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Low Carb Bright Roots Slaw Recipe

Makes 6 servings30 minutes hands on time30 minutes total time

Makes: 6 servings

Total carbohydrates: 6 grams per serving

Hands-on time: 30 minutes

Total time: 30 minutes

Once you’re out of leafy greens, you need to get a little more flexible about what counts as salad. This slaw is a good example of that flexibility: it’s fresh and crunchy and packed with nutrition, even though there’s not a traditional salad green in sight. (Also, it is inanely pink.) The dressing is very light, but if mayonnaise is not your thing, feel free to swap in a basic vinaigrette.


1 pound cabbage (about half a medium head or enough to make roughly 4 cups shredded)

1 beet

1 carrot

1 teaspoon kosher salt

¼ cup mayonnaise or vegan mayonnaise

¼ cup white vinegar

½ teaspoon celery seeds (or another seasoning of your choice, such as grated lime zest, or feel free to skip this)

Lots of freshly ground black pepper

2 tablespoons chopped parsley or celery leaves (if you have any)


  1. Grate the cabbage, either in the food processor or with a mandoline or box grater, or finely sliver it with a large knife. Peel the beet and carrot and grate them too.
  2. Toss the vegetables with the salt and let them sit while you make the dressing.
  3. Whisk together the mayonnaise, vinegar, celery seeds, and black pepper.
  4. Stir the dressing and the parsley into the vegetables. Taste for salt and serve right away, or chill for an hour or two or up to 2 days. (If the vegetables give up a lot of liquid while they’re sitting, simply drain it off a bit and re-season with salt and vinegar.)

About Catherine

Catherine loves to write about food and feeding people. In addition to her recipe and parenting blog Ben & Birdy (which has about 15,000 weekly readers), she edits the ChopChop series of mission-driven cooking magazines. This kids’ cooking magazine won the James Beard Publication of the Year award in 2013 – the first non-profit ever to win it – and a Parents’ Choice Gold Award. She also helped develop Sprout, a WIC version of the magazine for families enrolled in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC), as well as Seasoned, their senior version. They distribute over a million magazines annually, through paid subscriptions, doctor’s offices, schools, and hospitals. Their mission started with obesity as its explicit focus – and has shifted, over the years, to a more holistic one, with health, happiness, and real food at its core. That’s the same vibe Catherine brings to the diaTribe column.

[Photo Credit: Catherine Newman]