An easy homemade no-mayo coleslaw made with beetroot and a balsamic dressing.
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:
- In a filled sandwich, roll or wrap with salad and cheese.
- On a baked potato with grated vegan cheddar.
- Added to a salad to give it zing.
- Added to a buddha bowl.
- On a bean burger in a bun with salad.
- Piled high on a vegan hot dog.
- Served with crispy vegetable spring rolls.
- As a topping on spicy tofu tacos.
- Served with stacked high nachos with all the toppings.
- With a toastie and salad.
Also, try Vegan Grinder Salad.
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.
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
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
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
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
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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
Easy Balsamic Beet Slaw
A vibrant no-mayo coleslaw made with white and red cabbage, carrots & red onion in a zingy balsamic dressing.
- 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
- 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.
- 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.
Serving: 1gCalories: 120kcalCarbohydrates: 9gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 8gSodium: 108mgFiber: 2gSugar: 6g
Tried this recipe?Let us know how it was!