I made this super simple Plant-Based Summer Coleslaw the other day to have with my plant-based nut and rosemary burgers and it was delicious!
This dish keeps in the fridge for about three days and is great with your plant-based burgers, on a sub or sandwich, mixed in with your green salad leaves, or with your plant-based taco that’s stuffed with plant-based black bean chilli. A big bowl can go a long way!
If you don’t want to use the maple syrup in the dressing, make a dressing with one tablespoon of Dijon mustard, two tablespoons of balsamic vinegar and two tablespoons of apple cider vinegar instead.
Did you know that anthocyanin plant pigments give red cabbage its red colour? Or that anthocyanin plant pigments can protect you from a myriad of diseases? Your plant-based summer coleslaw won’t only looking amazing, it’s packed with goodness for you too.
I hope you enjoy my Plant-Based Summer Coleslaw as much as I did. Let me know below what you had with it, I’d love to know.
- Mixing bowl
- 1 beetroot raw, peeled and then grated
- 200 g celeriac grated
- 200 g red cabbage grated
- 1 large carrot grated
- 2 tablespoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 2 tablespoons caraway seeds
- 2 tablespoons sunflower seeds
- Put the grated beetroot, celeriac and red cabbage into a bowl.
- Mix together the Dijon mustard, balsamic vinegar and maple syrup until well mixed. Pour over the grated vegetables and mix well.
- Add the caraway seeds, sunflower seeds and grind some black pepper over the coleslaw. Mix well. Ta-da! That's it done.
I’d love to hear how you like this recipe.
Let me know. Thank you!
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