This easy balsamic beet slaw is a homemade no-mayo coleslaw made with beetroot and a balsamic dressing. Perfect when you want a coleslaw with no creamy dressing and more of a zing!
Packed with veg too, including white and red cabbage, red onion and carrot, then combined with a tangy balsamic vinegar salad dressing. It tastes great, but if you prefer a creamy dressing, try this Vegan Carrot & Dill Slaw.
🧾 At-a-Glance - Easy Balsamic Beet Slaw
⏲️ Ready in: 10 minutes
👪 Serves: 6
🍽 Calories: 120 kcals per portion
🧾 Main ingredients: cabbage, red onion, carrots, beetroot, balsamic vinegar & mustard
👩🏻🍳 Suitable for: Vegan, plant-based, dairy-free, egg-free, vegetarian & gluten-free
🍱 When to serve: For lunch, in lunchboxes or at a picnic or BBQ
⭐ Why make THIS recipe: It tastes great, it's ready in 10 minutes and you can make it ahead and keep it in the fridge for a few days
A fabulous recipe to add to salads, sandwiches, wraps, burgers, baked potatoes and hot dogs.
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📋 Key Ingredients
Here are the simple ingredients you need to make this tangy beetroot coleslaw.
- Cabbage - a mixture of red and white for colour and a good mix of nutrients
- Carrot - adds crunch and colour
- Red onion - rather than white for its softer, sweeter flavour
- Beets - I use the vacuum-packed ready-cooked beetroot for this, but you could cook them yourself, then add them
- Mustard - American yellow mustard or dijon mustard would work well in this recipe
- Balsamic vinegar - it has to be balsamic vinegar for the dish, for its sticky, rich sweetness; no other vinegar will do
** To see a full list of ingredients and quantities, visit the recipe card.
To change it up, make this basic slaw but toss it with Vegan Greek Salad Dressing or Thousand Island Dressing instead of the balsamic Dressing.
If you love the balsamic dressing, you may also like these Balsamic Marinated Tomatoes next.
👩🏻🍳 Raw Beetroot Vs Cooked Beetroot
| Type | Result |
|---|---|
| Raw beetroot | Crunchier, earthier |
| Cooked beetroot | Sweeter, softer |
| Vacuum-packed beetroot | Quickest option |
| Home-roasted beetroot | Deepest flavour |
🌡️ Storing Beetroot Slaw
How long does beet slaw last?
This no-mayo slaw will last for 3-5 days in an airtight container in the fridge.
Can you freeze this slaw?
Freezing slaw isn't recommended because the vegetables lose their crunch when frozen and then thawed.
🍴 Serving Coleslaw
A bowl of coleslaw is a handy thing to have in the fridge. It perks up so many dishes.
- In a filled sandwich, roll, wrap or cheese toastie (grilled cheese) with salad
- On a baked potato with grated vegan cheddar
- Added to a salad or buddha bowl for zing
- On a bean burger or hot dog
- Piled high on a baked potato with grated vegan cheddar
- Served with stacked-high nachos and all the toppings
If you're in the mood for salads right now, also try this Vegan Grinder Salad and this gorgeous Vegan Dill Potato Salad.
Jac's Top Tip
💭 Take the coleslaw out of the fridge
Make sure you take the coleslaw out of the fridge a few minutes before you serve it, as the chill from the fridge can mute the flavours.
💭 FAQs
Yes, and the flavour will improve as it sits in the fridge and the dressing is absorbed.
It's a matter of personal taste, but beet slaw includes a better variety of veg than most creamy slaws and is often lower in calories.
Yes, raw beetroot gives a good crunch, but it stains your hands while you grate it, so wear gloves if possible.
Salt naturally draws the juices from beetroot and onion. You can drain some of the liquid or just give the slaw a good mix to re-coat it.
Yes, you can skip the mustard, but it does help emulsify the dressing and add flavour. The dressing will be thinner.
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📖 Recipe
Easy Balsamic Beet Slaw
Ingredients
- ½ small white cabbage shredded
- ¼ small red cabbage shredded
- 1 large carrot grated
- ½ red onion halved and finely sliced
- 4 cooked beets vacuum packed or steamed, grated
- 4 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons wholegrain mustard
- pinch salt and pepper
Instructions
- Prepare all your vegetables and mix together in a large bowl.
- Whisk the olive oil, balsamic vinegar, mustard, and a pinch of salt and pepper in a small glass or bowl.
- Pour the dressing over the coleslaw and mix well.
- Taste to check the seasoning.
- Enjoy!
Notes
- When I want to make this spicier, I add thinly sliced jalapenos or chilli flakes.
- Sometimes I just use one type of cabbage, both red or white cabbage works, or a mixture of both.
- Keep the slaw in the fridge in an airtight container for 3-5 days.
Jill says
I hate mayo slaw, so this is perfect
Jacqueline Meldrum says
Oh yes it definitely makes a good alternative to a creamy coleslaw.
Jacqueline Meldrum says
Oh definitely try it without the msyo. It's a completely different experienc.
Jacqueline Meldrum says
Oh yes it is definitely all those things. I'm glad you enjoyed it.
Jacqueline Meldrum says
Thanks and yes the perfect summer side. Great at BBQs or picnics.
Jacqueline Meldrum says
Thanks Annissa, it is really q keeper
Jacqueline Meldrum says
Oh yes it would be great with tofu. I am thinking on pitta bread with this coleslaw and salad.
Jacqueline Meldrum says
I think you'll like this one better. Give it a go and let me know.
Anonymous says
I am one of those people that hate mayonnaise in colselaw. I just can't stand it. I will give this a try.
Pris says
Wow!! I've always loved the idea of coleslaw, and the crunch on it, but I mostly just tried a bite and went ughhh, mayo... I've never thought it could be done without it! And the beetroot surely will make it even better! Thank you so much for this idea!
Life and Food by Mimi says
Love this salad. it's flavorful. Easy to make and incredibly delicious!
Unknown says
This is super yummy ! A perfect light summer side dish
Annissa says
What a lovely melange of flavors! This recipe takes coleslaw to a new level.Yum!
Plant Based Folk says
I love colslaw and this recipe is perfect! I can't wait to have it with some tofu 🙂