Easy Balsamic Beet Slaw

An easy homemade no-mayo coleslaw made with beetroot and a balsamic dressing.

Easy Balsamic Beet Slaw in a white a blue stripy bowl on a pink napkin


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.


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:

  1. In a filled sandwich, roll or wrap with salad and cheese.
  2. On a baked potato with grated vegan cheddar.
  3. Added to a salad to give it zing.
  4. Added to a buddha bowl.
  5. On a bean burger in a bun with salad.
  6. Pilled high on a vegan hot dog.
  7. Served with crispy vegetable spring rolls.
  8. As a topping on spicy tofu tacos.
  9. Served with stacked high nachos with all the toppings.
  10. With a toastie and salad.

Close up of 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.

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.

half a head of white cabbage


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 said to combat fatigue and tiredness.

For leftover white or green cabbage try: Scottish Rumbledethumps

a section of red cabbage next to shredded red cabbage


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 a 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 is 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

3 large carrots


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 3/4 of the recommended daily amount), they contain Vitamin K & C, Potassium and a small amount of Calcium and Iron.

They are full of antioxidants which 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

a small white bowl full of sliced red onion


Red onion is a must in a coleslaw. It has quite a pungent flavour, which is also peppery and adds a real depth and bite to a coleslaw. You just want to slice in 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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Easy Balsamic Beet Slaw. A beetroot and red cabbage coleslaw with a mayo free balsamic dressing.

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Here are a few more lunchtime beetroot recipes for you to try.

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British, vegan
Yield: 6-8
Author: Jacqueline Meldrum
Easy Balsamic Beet Slaw

Easy Balsamic Beet Slaw

A vibrant no-mayo coleslaw made with white and red cabbage, carrots & red onion in a zingy balsamic dressing.
Prep time: 10 MCook time: Total time: 10 M


  • 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
  • a pinch of salt and pepper


  1. Prepare all your vegetables and mix together in a large bowl.
  2. Whisk the olive oil, balsamic vinegar, mustard, and a pinch of salt and pepper in a small glass or bowl.
  3. Pour the dressing over the coleslaw and mix well.
  4. Taste to check the seasoning.
  5. Enjoy!


For a spicier version add some chilli flakes to the dressing. You can just use one type of cabbage if you like. This coleslaw will keep in the fridge in an airtight container for 3-5 days.
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Created using The Recipes Generator


  1. Wow!! I've always loved the idea of coleslaw, and the crunch on it, but I mostly just tried a bite and went ughhh, mayo... I've never thought it could be done without it! And the beetroot surely will make it even better! Thank you so much for this idea!

    1. Oh definitely try it without the msyo. It's a completely different experienc.

  2. Love this salad. it's flavorful. Easy to make and incredibly delicious!

    1. Oh yes it is definitely all those things. I'm glad you enjoyed it.

  3. This is super yummy ! A perfect light summer side dish

    1. Thanks and yes the perfect summer side. Great at BBQs or picnics.

  4. What a lovely melange of flavors! This recipe takes coleslaw to a new level.Yum!

  5. I love colslaw and this recipe is perfect! I can't wait to have it with some tofu :)

    1. Oh yes it would be great with tofu. I am thinking on pitta bread with this coleslaw and salad.

  6. I am one of those people that hate mayonnaise in colselaw. I just can't stand it. I will give this a try.

    1. I think you'll like this one better. Give it a go and let me know.


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