Oil Free Tangy Beet Coleslaw! Tangy, earthy, and sweet all wrapped up in this eye-catching pink slaw that you just won’t want to miss.
Full of flavor, this healthy Oil Free Tangy Beet Coleslaw makes for a perfect side dish, appetizer, or snack. Earthy beets, hearty cabbage, and zesty green onions are coated in a delightfully creamy hummus-based vinegar dressing making for a delicious plant-based combo. This nutrient packed coleslaw is a must try for beet lovers everywhere.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
When you’ve got beets and cabbage, what do you make? Beet Salad, of course! To be honest, I was taking a risk on enjoying this recipe as I wasn’t always a beet fan, but I love coleslaw. Mom was super excited when I proposed this idea as she has always been a fan of beets and coleslaw.
It turns out, that beets and slaw work amazing together. And Yasmeen totally loved this beet coleslaw too. She went after it and wanted more, and more, and more until she was ready to pop LOL!
The beauty of this salad is the beets turn everything a vibrant shade of pink. The pictures simply don’t do it justice.
If you are a beet lover or a coleslaw lover, you gotta give this beet coleslaw a try!
Tips for Success:
- Flavor Profile: This coleslaw is full of tangy punches from the vinegars and stone-ground mustard. The hummus tempers the acidity. The maple syrup gives a hint of sweetness. The cabbage dominates the flavor; however, you will get delicious undertones of earthy beets that comes through on the backend of your palate.
- Stone Ground Mustard: If you enjoy a mustard flavor profile, use 2 teaspoons. Or start with 1 teaspoon and build up from there.
- Taste Testing Salad Dressings: There is an art to arriving at the salad dressing that perfectly suits your tastes. The best way to test salad dressings is to place a few leaves of coleslaw in a tiny bowl, put a tiny bit of the dressing over top and mix really well, then taste test. Some dressings taste amazing before you dress them, then once dressing, they fall flat. That is because the dressing has to cover all the coleslaw ingredients and it flattens the flavor.
- Dressing: The dressing tends to mellow over time in the refrigerator. If you need to liven it up, add a splash of apple cider vinegar.
- Slaw Color: The beets turn the slaw into a beautiful shade of red-pink.
- Sea Salt: Our family was completely divided over the amount of sea salt that this recipe needed. We ultimately ended up using 1 teaspoon. We suggest starting on the low side and building up from there.
- Adjusting the Flavor: You can easily adjust the flavor of this coleslaw after the fact by adding more apple cider vinegar (tang) or maple syrup (sweet) and stirring it in if you find you want to accent the sweet or the tangy.
- Hummus: We used our The Best Hummus because it is super creamy and smooth, making it perfect for a dressing base. Feel free to use your favorite hummus.
- Chopped Green Onions: Be sure to use a good portion of the green part of the green onions as well. The green onions add zippiness to the coleslaw. If you love green onions, add 8.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container.
This dish does not freeze well.
Pantry Products Used:
- Stone Ground Mustard: We used Koop’s Stone Ground Mustard. Feel free to use your favorite grainy mustard.
Kitchen Products Used:
- Food Processor (with grating blade) or Box Grater
We certainly hope you give this deliciousness a try.Print
Full of tangy goodness, this healthy Oil Free Tangy Beet Coleslaw is full of flavor and makes for a perfect side dish, appetizer, or snack.
- 4 cups cabbage, grated
- 1 cup [raw] beets, peeled and grated
- 6 to 8 green onions, thinly sliced
- ½ cup hummus
- ¼ cup red wine vinegar
- 2 Tablespoons apple cider vinegar
- 2 teaspoons stone ground mustard (+/-) *
- 1 Tablespoon pure maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ to 1 teaspoon sea salt (+/-) *
- Pinch black pepper (+/-)
- Place all the Coleslaw Ingredients into a bowl, set aside.
- Place all the Dressing Ingredients into a small bowl, whisk vigorously until smooth and emulsified.
- Pour the dressing over the coleslaw ingredients and toss until the dressing has thoroughly coated the slaw.
- Serve and enjoy.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes 5 cups
*Nutrition Information: Using a hummus that has a smaller amount of tahini or no tahini at all will reduce the fat content.
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