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    Home » Easy Vegan Salad Recipes » Easy Balsamic Beet Slaw

    Easy Balsamic Beet Slaw

    Published: Aug 23, 2020 · Modified: Jul 8, 2021 by Jacqueline Meldrum · 12 Comments

    An easy homemade no-mayo coleslaw made with beetroot and a balsamic dressing.
     
    Balsamic beetroot coleslaw in a stripy bowl

    HOMEMADE COLESLAW

     
    Homemade coleslaw or slaw as it is also known is always better than anything you can buy ready-made.
     
    You can decide how much you want to add of each ingredient, make it as chunky as you like, and make the dressing to your taste.
     
    It's always a winner.
     

    10 WAYS TO USE COLESLAW

     
    A bowl of coleslaw is a handy thing to have in the fridge. It perks up so many dishes.
     
    Here are 10 ideas of when to use coleslaw:
     
     
    1. In a filled sandwich, roll or wrap with salad and cheese.
    2. On a baked potato with grated vegan cheddar.
    3. Added to a salad to give it zing.
    4. Added to a buddha bowl.
    5. On a bean burger in a bun with salad.
    6. Piled high on a vegan hot dog.
    7. Served with crispy vegetable spring rolls.
    8. As a topping on spicy tofu tacos.
    9. Served with stacked high nachos with all the toppings.
    10. With a toastie and salad.
     
    Also try - Dill Potato Salad or Carrot & Dill Coleslaw
    Close up of Easy Balsamic Beet Slaw
     

    EASY BALSAMIC BEET SLAW

     
    Most coleslaw relies heavily on a creamy mayo base, but I wanted something different this time. Something with a bit of zing. So I made this homemade slaw a bit differently.
     
    I mixed shredded vegetables with my favourite salad dressing. The one I turn to again and again.
     
    It has so much flavour and I knew it was going to taste great.
     
    It works really well, especially with the beetroot in this slaw.
     
    Also, try this slaw with Greek Salad Dressing.
     
     
    Try this piled on your next hot dog and check out The Best Vegan Hot Dog Toppings.

     

    half a head of white cabbage
     

    WHITE CABBAGE

     
    As with most coleslaw recipes, this one starts with white cabbage.
     
    White or green cabbage is low in calories and high in Vitamin C & K, Folate, and Thiamine. It also contains a good amount of Vitamin B6 and Fibre.
     
    It's good for your heart, cells, and immune system and aid to combat fatigue and tiredness.
     
    For leftover white or green cabbage try: Scottish Rumbledethumps
     
     
    a section of red cabbage next to shredded red cabbage

    RED CABBAGE

     
    Red cabbage is sweeter than white cabbage when cooked, but when added to a dish raw it has quite a peppery taste.
     
    It adds extra colour and flavour to coleslaw and it has even more Vitamin C than white or green cabbage.
     
    Red cabbage is also low in calories but super high in Vitamin C and antioxidants, high in Vitamin K and has a good amount of Vitamin B6, Vitamin A, Potassium, Thiamine and Riboflavin.
     
    It also protects cells, the heart and the immune system as well as being a great anti-inflammatory, especially in the gut.
     
    For leftover red cabbage try: Red Cabbage Tikki
     
     
    use this coleslaw on a Vegan Cheese Ploughman's Sandwich
     
     
    3 large carrots

    CARROTS

     
    Carrots are also a firm favourite in coleslaw. They add crunch, sweetness, and a lot of colour.
     
    Carrots are rich in Beta-Carotene which changes to Vitamin A in the body, which helps protect our eyes.
     
    They are also low in calories and full of fibre. As well as a whopping amount of Vitamin A (a portion provides ¾ of the recommended daily amount), they contain Vitamin K & C, Potassium, and a small amount of Calcium and Iron.
     
    They are full of antioxidants that fight of the bad free radicals in your body which lead to disease and are good for your heart and blood pressure.
     
    For leftover carrots try: Carrot, Lentil & Spinach Soup
     
     
     
    a small white bowl full of sliced red onion

    RED ONION

     
    Red onion is a must in coleslaw. It has quite a pungent flavor, which is also peppery and adds a real depth and bite to a coleslaw. However, you should slice it finely. 
     
    It also adds another nice pop of colour.
     
    Red onions are full of antioxidants and anti-inflammatories, which can reduce blood sugar, help prevent cancer and improve bone health.
     
    They are also a good source of fibre and contain a fair amount of Vitamin C, Vitamin B6, Folate, and Potassium.
     
    For leftover red onion try: 10 Minute Pickled Onions
     
     
    also try Vegan Macaroni Salad (quick and creamy)
     
     
    pin it for later
     
    Easy Balsamic Beet Slaw. A beetroot and red cabbage coleslaw with a mayo free balsamic dressing.
     
    Follow me on Pinterest, Facebook, Twitter and Instagram.
     
    However, if you like to chat join my Facebook group Living on the Veg? It's a very friendly community with lots of recipes and chat. I'm in there every day chatting to group members.
     
    Remember and say hi. I'm always happy to chat and answer questions

     

    MORE RECIPES USING BEETROOT

    Here are a few more lunchtime beetroot recipes for you to try.
     
     
    • Beetroot Falafel
    • Beetroot & Mint Dip
    • Black Bean, Beet & Brazil Nut Burgers
    • Fresh Beetroot Hummus
    • Vegan Christmas Feast Sandwich

     

    A balsamic beet coleslaw with no mayo in a bowl

    Easy Balsamic Beet Slaw

    Jacqueline Meldrum
    A vibrant no-mayo coleslaw made with white and red cabbage, carrots & red onion in a zingy balsamic dressing.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Easy Vegan Salad Recipes
    Cuisine British
    Servings 6 portions
    Calories 120 kcal

    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 tbsp olive oil
    • 3 tbsp balsamic vinegar
    • 2 tbsp 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

    • For a spicier version add some chilli flakes to the dressing.
    • You may use one type of cabbage if you like, instead of a mixture.
    • This coleslaw will keep in the fridge in an airtight container for 3-5 days.

    Nutrition

    Serving: 1gCalories: 120kcalCarbohydrates: 9gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 8gSodium: 108mgFiber: 2gSugar: 6g
    Keyword beet slaw, beetroot coleslaw, coleslaw, no-mayo coleslaw, no-mayo slaw, side salad, slaw, vegan coleslaw, vegan no-mayo coleslaw, vegan no-mayo slaw, vegan slaw
    Tried this recipe?Let us know how it was!
    Vegan Pesto Cheese Swirls »

    Reader Interactions

    Comments

    1. Plant Based Folk

      August 28, 2020 at 9:45 am

      I love colslaw and this recipe is perfect! I can't wait to have it with some tofu 🙂

      Reply
    2. Annissa

      August 28, 2020 at 9:45 am

      What a lovely melange of flavors! This recipe takes coleslaw to a new level.Yum!

      Reply
    3. Unknown

      August 28, 2020 at 9:45 am

      This is super yummy ! A perfect light summer side dish

      Reply
    4. Life and Food by Mimi

      August 28, 2020 at 9:45 am

      Love this salad. it's flavorful. Easy to make and incredibly delicious!

      Reply
    5. Pris

      August 28, 2020 at 9:45 am

      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!

      Reply
    6. Anonymous

      August 28, 2020 at 10:33 am

      I am one of those people that hate mayonnaise in colselaw. I just can't stand it. I will give this a try.

      Reply
    7. Jacqueline Meldrum

      August 28, 2020 at 10:40 am

      I think you'll like this one better. Give it a go and let me know.

      Reply
    8. Jacqueline Meldrum

      August 28, 2020 at 10:40 am

      Oh yes it would be great with tofu. I am thinking on pitta bread with this coleslaw and salad.

      Reply
    9. Jacqueline Meldrum

      August 28, 2020 at 10:40 am

      Thanks Annissa, it is really q keeper

      Reply
    10. Jacqueline Meldrum

      August 28, 2020 at 10:40 am

      Thanks and yes the perfect summer side. Great at BBQs or picnics.

      Reply
    11. Jacqueline Meldrum

      August 28, 2020 at 10:40 am

      Oh yes it is definitely all those things. I'm glad you enjoyed it.

      Reply
    12. Jacqueline Meldrum

      August 28, 2020 at 10:40 am

      Oh definitely try it without the msyo. It's a completely different experienc.

      Reply

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