Before getting started, make sure that all the vegetables and fruits are fresh so you can get the most out of them.
Firstly, take the beet root and chop it finely and then blend it with 1/3 cup of cream and set it aside. Blending the chopped beet root with cream in this way will turn the salad purple in color.
Now take the cabbage head and shred it in thin elongated shape. Also take the carrots and chop in the same elongated shape.
After you are done with chopping, add the rest of the white cream, the blended purple cream, and mayonnaise in the bowl. Also add rest of the ingredients including chopped cabbage, carrots, leeks and cranberries in the bowl and mix well. Now season with sugar, lemon juice, salt and grounded black pepper.
Once the salad is prepared, refrigerate it to let the ingredients mix well. The cranberry coleslaw salad is ready to be served.