Beetroot and Apple Slaw

You can’t beat a great slaw. This vegan beetroot and apple slaw is a plant based alternative to your classic white cabbage coleslaw. It’s super healthy, nutritious and an ideal side for your summer BBQ or inside some crusty bread as a sandwich filler. I like this recipe because it’s a bit different to your standard salads you’d find at a BBQ. It’s also easy enough to tweak to your own tastes. Don’t fancy apricot? Leave it out or swap for some raisins. Don’t fancy spring onions? Leave them out or swap for some red onion. 

What you need

• cooked beetroot in brine
• apple
• carrot
• spring onions
• dried apricots
• vegan mayo
• vegan yoghurt
• lemon
• apple cider vinegar

How to make beetroot and apple slaw

To start, collect all of your ingredients together. Drain and dice your beetroot into 2cm cubes. You can then cut up your apple into similar sized pieces (bite sized). Peel and grate your carrot, thinly slice your spring onions and roughly chop your dried apricot.

Now that you’ve ingredients are prepared add everything together in a large bowl. Give it a good stir, season and viola! It’s really that simple to throw together and tastes divine. 

Serve as a BBQ side with your favourite burger, like my spicy black bean burgers, or eat with a fresh green salad for a tasty lunch.

Did you make this vegan beetroot and apple slaw recipe? Take a photo, tag me @MadeleineOlivia and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Tiktok.

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Beetroot and Apple Slaw

You can’t beat a great slaw. This vegan beetroot and apple slaw is a plant based alternative to your classic white cabbage coleslaw. It’s super healthy, nutritious and an ideal side for your summer BBQ or inside some crusty bread as a sandwich filler. I like this recipe because it’s a bit different to your standard salads you’d find at a BBQ. It’s also easy enough to tweak to your own tastes. Don’t fancy apricot? Leave it out or swap for some raisins. Don’t fancy spring onions? Leave them out or swap for some red onion. 

Print Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings 8

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Ingredients

• 250 g cooked beetroot in brine (diced into 2cm cubes)
• 1 eating apple (diced)
• 1 small carrot (peeled and grated)
• 3 spring onions (finely chopped)
• 50 g dried apricots (roughly chopped)
• 1 tbsp vegan mayo
• 2 tbsp vegan yoghurt ((I used coconut))
• ½ lemon (juiced)
• 1 tsp apple cider vinegar
• sea salt and black pepper

Instructions 

• Prepare all of your veg by chopping everything up.
• Add the beetroot, apple, spring onions, dried apricots and carrots into a large bow. Then mix through the vegan mayo, yoghurt, apple cider vinegar, and lemon juice. Season to taste and serve!

Nutrition

Calories: 61kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 42mgPotassium: 245mgFiber: 2gSugar: 9gVitamin A: 1568IUVitamin C: 8mgCalcium: 22mgIron: 1mg

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