Photo of Pink & blue slaw by WW

Pink & blue slaw

PersonalPoints™ per serving
Total Time
2 hr 25 min
25 min
Grated red beets are mixed into traditional slaw ingredients, like cabbage and onions, to create a salad with a vibrant pink hue. You can use green, savoy, or red cabbage here; they will all work perfectly. The creamy saltiness from the blue cheese and the sweet crunch from pecans add so much flavor that a little goes a long way. Be sure to give the slaw a few hours in the fridge to soften the texture of the cabbage and for the flavors to infuse.


Apple cider vinegar

½ cup(s)

Packed light brown sugar

3 Tbsp

Dry mustard

1 tsp

Kosher salt

¼ tsp, or more to taste

Black pepper

¼ tsp, coarsely ground, or more to taste

Uncooked green cabbage

4 cup(s), shredded purple or green cabbage

Uncooked onion(s)

1 cup(s), chopped, halved and thinly sliced small red or white onion

Uncooked beets

1 cup(s), shredded peeled raw red beets (from about 1 large beet)

Blue cheese

¼ cup(s), crumbled

Unsalted pecan halves

3 Tbsp, chopped, toasted, broken into pieces


  1. In large bowl, whisk vinegar, sugar, mustard powder, 1⁄4 tsp salt, and 1⁄4 tsp black pepper. Mix in cabbage, onion, and beet. Season to taste with salt and black pepper. Cover salad and refrigerate for 2 hours or up to 8 hours. Just before serving, mix salad and top with cheese and nuts.
  2. Serving size: 1⁄2 cup