VEGAN / GLUTEN-FREE / QUICK DISH
A simple and delicious coleslaw without mayonnaise, sweet and tangy; citrus fruits, toasted nuts and beetroot help to transform this salad into a hot pink healthy mix.
I make up this recipe one summer afternoon from what I had at hand: a quarter of a cabbage and one small beetroot that I wasn’t sure what to do with, plus some mandarins lying around. The natural sweetness from the cabbage, the mandarin and the beetroot was quite adequate for me. However, if you like it sweeter, there is no need to feel guilty to throw in a few grapes.
VERY PINK NO-MAYO COLESLOW
MAKE 3 servings PREPARATION 15 min
VEGAN / GLUTEN-FREE / QUICK DISH
Ingredients
- ¼ cabbage, shredded
- ½ beetroot, peeled and sliced
- 4 mandarins, peeled and cut into bite size
- a generous sprinkle of pumpkin or sunflower seeds
- 1 tbsp apple cider vinegar
- 1 to 2 tbsp virgin olive oil
Method
- Put all the ingredients into a large bowl, except one half of the mandarin pieces.
- Squeeze the juice of the remaining one half of the mandarins into the bowl. Mix well and serve.
Recipe Notes
- Ingredient substitutes: the mandarins can be replaced with oranges or tangelos, and the beetroot can be replaced with a carrot (though the salad will look rather orange than pink!)
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