Garlic-ginger beet slaw

[recipe title=”Garlic-ginger beet slaw” servings=”4″]

Submitted by Kathy Parnay

This delicious alkaline salad is filled with nutrients and anti-cancer antioxidants. It makes a wonderful addition to your meal.




  • 1 cup grated raw beetroot (1 medium sized beet) plus chopped beet greens (include all the greens attached to the beetroot)
  • 1 cup grated red cabbage
  • 1 cup chopped kale


  • 1/2 Tblsp minced fresh ginger
  • 1/2 – 1 minced garlic clove (dependent on taste preference)
  • 1/8 cup apple cider vinegar
  • 1 1/2 Tbsp fresh squeezed lemon juice
  • 1/8 cup olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp raw agave nectar
  • dash of cayenne pepper (to taste)


  • In a food processor with the grater blade, grate the beetroot and cabbage then place in a large salad bowl.
  • Chop kale and add to the bowl.
  • In a jar, add all dressing ingredients. Cover and shake well until blended.
  • Pour dressing over salad, toss and serve.


Notes: If you are eating a low glycemic alkaline diet to reverse disease or cancer, you’ll want to omit the agave nectar since, although alkaline, it is a high glycemic sweetner.