Try this gorgeous vegan pink slaw.
Last year, pink slaw was everywhere, but finding a vegan version was next to impossible. I needed a coleslaw that was bright, colourful, mild enough for the kids and did not have animal products, was that so hard? The supermarkets said yes!
It took me a few goes to get a recipe that was close to perfect, and by the time I managed it, Autumn was approaching. Now that the Sun is showing it’s stripes again, I find myself eyeing up this recipe once more.
This pink slaw gives a much needed burst of colour to my life right now. I love it but for some reason Caden and Rhian do not like beetroot… weirdos! It is officially approved by everyone else in the house though. Shove it on top of a vegan burger or put it in your picnic basket or birthday buffet.
Reducing your food waste? The veggies in this recipe freeze well so make as much slaw as you can handle, then freeze the rest of the veggies for soup another day.
Vegan pink slaw recipe (serves 3-4)
The smoked beetroot gives this slaw a lovely, earthy flavour. If you can’t find smoked beetroot in a jar, then sub regular cooked beetroot and a bit of liquid smoke, smoked paprika or ancho chilli.
- 1 small mild onion, thinly sliced
- A few leaves red cabbage, thinly sliced
- 1/2 cup shredded smoked beetroot
- 1 tbsp Vegan mayonnaise
- A drizzle of soya or oat cream
- Garlic powder, to taste
- Salt & pepper, to taste
- In a cup or mug, mix together the vegan mayo, soya cream, garlic powder, salt and pepper to make the slaw sauce.
- In a bowl, mix the veggies with the slaw sauce.
- That’s it! Easy vegan food for the win!
Top tips – make the vegan pink slaw your own!
- Mix it up: add some apple, raisins, crushed walnuts, hemp seeds… whatever you fancy.
- It’s practically impossible to go wrong with this recipe – just relax and go with the flow.
- Don’t forget to freeze any leftover veggies to use later. I like to prepare a whole head of cabbage at a time.
What are the veggie sides you cannot live without? Let me know in the comments!