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A balsamic beet coleslaw with no mayo in a bowl
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Easy Balsamic Beet Slaw

A vibrant no-mayo coleslaw made with white and red cabbage, carrots & red onion in a zingy balsamic dressing.
Prep Time10 minutes
Total Time10 minutes
Course: Easy Vegan Salad Recipes
Cuisine: British
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
Servings: 6 portions
Calories: 120kcal
Author: Jacqueline Meldrum

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: 1g | Calories: 120kcal | Carbohydrates: 9g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 108mg | Fiber: 2g | Sugar: 6g