Do you know what coleslaw is? This typical sweet and creamy salad is one of our US neighbor’s favourite side dish for fried or barbecued chicken. It’s one one my favorite ways to eat cabbage and I wanted to give you a healthier version. Who would have guessed? :-)
This coleslaw is pink because of a surprise veggie that joined ingredients’ list: beets!
I really love beets, and lately I’ve been eating it raw a lot. It’s really good! It’s also a good way to sweeten your veggie juices or homemade morning fruit juices.
Even if it’s a summer’s classic recipe, cabbage is more of a winter vegetable so why don’t you try it as a side dish for your Sunday roasted chicken?
Ingredients (serves 4)
1/2 white cabbage
2Tbsp colza oil
1Tbsp nut oil
1-2Tbsp apple cider vinegar
Salt & pepper
Optional: 3 chives
Finely chop the cabbage. Peel and grate the carrots and the beet. In a big salad bowl, mix all the ingredients for the sauce then add the vegetables. Mix all together, add the chives if you feel like giving an extra zing to your coleslaw. Store in the fridge to chill for one hour before serving. Regularly mix the salad so the sauce is evenly spread.
If you prefer a more classic version don’t add the beet. For a sweeter taste, you can add rehydrated raisins and nuts.