This salad is the much sassier and classier big sister of regular coleslaw with mayonnaise dressing. The red cabbage and beetroot provide the same lovely crunch as the more traditional white cabbage and carrot, but with a much richer depth of flavour that is really complimented by the subtle walnut dressing. If you are vegan or allergic to/avoiding dairy for health or other reasons, this dressing is completely plant based and dairy free, but very creamy. You can toast the walnuts before hand in order to play around with the flavour, but I prefer to keep them raw to preserve more of the nutrients.
Nutritionally, this salad is packed full of fibre and nutrients. Both red cabbage and beetroot contain masses of anti inflammatory anti oxidants which in particular aid in detoxification of the body. As these vegetables are eaten raw and fresh in this salad, even more of the benefits are retained.
- 1/4 head large red cabbage
- 2 small beetroot
- 1/4 cup walnut halves
- 1/4 cup water
- 1/8 cup extra virgin olive oil
- 1/8 cup apple cider vinegar
Chop and shred the cabbage and beetroot finely. Add the walnuts, water, oil and vinegar in to a blender and mix until smooth and creamy. Mix the dressing in to the vegetables and season lightly with salt and pepper. Best served chilled.
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