ABC Slaw with Blueberry Lemon Dressing 

Salads are amazing. Being back in Australia, I am simply loving all the fresh vegetables that are at my fingertips. I don’t care that it’s cold here – to me, salads are a year-round thing. Rain or shine.

For those of you who have been following my recipes, you would know that I love coleslaw. I have already posted two separate coleslaw recipes – my Kale, Beet, Apple and Walnut Salad with Walnut Cranberry Dressing, and my Easy Vinegar Slaw.

And just look at this slaw. Look how pretty. All the colours.


I call it ABC Slaw because it has Apple, Broccoli, Beetroot, Cabbage, and Carrot. I suppose that means it should be ABBCC Slaw – but that’s not quite as catchy.

Sweet, tangy, crunchy, and beautiful – this slaw is the perfect accompaniment to any meaty meal.

ABC Slaw with Blueberry Lemon Dressing 

Makes one big slaw


4 medium green apples, cored

2 medium beetroot, skin and top removed

2 large carrots

1/4 cabbage

1 large head of broccoli

100g feta cheese, cubed (optional)


1/2 cup blueberries (fresh or frozen)

3 lemons, peeled and deseeded

1/4 cup apple cider vinegar

1/4 cup olive oil

2 tbsp honey (optional; maple for vegan option)




  1. Grate the apples, carrots, cabbage, and beets in a food processor (or by hand if you don’t have a food processor – you even include the broccoli stems at this point).
  2. Put all the dressing ingredients in a blender and blend until smooth.
  3. Mix the dressing into the slaw mixture.
  4. Finely chop the broccoli and stir the broccoli in. You can also stir in a few spinach leaves, if you wish.
  5. Crumble and sprinkle over feta (optional).


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