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Healthy & delicious recipes from A.Vogel
Tangy Beet Slaw (Vegan & GF)
- Preparation: min
Time: min - Easy
- Serves 2-4
- Prep: 5 min
- Time: 3 min
- Easy
- Serves 2-4
What started out as a bit of an experiment has ended up as one of my favourite recipes. This makes a refreshing alternative to mayo-clad coleslaw, and is much better for you too. Tangy and colourful, this delicious side dish is super easy and quick to make and rich in calcium, iron and vitamins A and C.
Jane McClenaghan
Ingredients
Tangy Beet Slaw (Vegan & GF)
- 1 or 2 big handfuls of sunflower and/or pumpkin seeds
- 1 or 2 raw beetroot, peeled and grated
- 1 carrot, peeled and grated
- 1 small red onion, finely sliced
- Generous handful of flat leaf parsley, chopped
- 1-2 tblsp apple cider vinegar
- 1-2 tblsp olive or rapeseed oil
- Sea salt & black pepper
Tip...
Try adding some grated apple for a zesty, fruity taste.
How to make our Tangy Beet Slaw (Vegan & GF)
1. Place the seeds in a dry frying pan and toast gently over a low heat for afew minutes until golden.
2. Combine in a bowl with the other ingredients and mix well.
3. Season to taste.
I hope you give this delicious tangy beet slaw a try! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
This recipe is full of goodness
Due to its high fibre content, beetroot is great for supporting the digestive system, helping to prevent constipation and keep bowels healthy and regular. The iron content in beetroot means it’s good for those with anaemia and fatigue.
About Jane
Author of The Vital Nutrition Cookbook, good food has been a lifelong passion for Jane McClenaghan. As a Nutritional Therapist for over fifteen years, Jane has helped thousands of people make easy, manageable changes to their diets for the good of their health.
Passionate about the powerful effects that eating good quality, fresh, local food has on our mind, body and soul, Jane’s recipes are designed to be quick and easy so you can rustle up something nutritious at any time of the day.
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