Easy Balsamic Beet Slaw
A vibrant no-mayo coleslaw made with white and red cabbage, carrots & red onion in a zingy balsamic dressing.
Servings: 6 portions
Calories: 120kcal
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 tablespoon olive oil
- 3 tablespoon balsamic vinegar
- 2 tablespoon 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: 1g | Calories: 120kcal | Carbohydrates: 9g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 108mg | Fiber: 2g | Sugar: 6g
