Balsamic Coleslaw

This recipe is so delicious and healthy for you, and goes well with almost any main meal. It is dairy free and preservative free and is raw and vegan. Great for meal prep during the week for lunches or dinners. I enjoy it the most with fish or chicken!

 

4 – 5 Servings

– 1 beetroot 
– 1 green apple
– 1 carrot 
– 1 stick of celery 
– ¼ white cabbage 
– 2 tablespoons of balsamic vinegar 
– 2 tablespoon of olive oil 
– salt and pepper
Method:

Grate your beetroot, carrot and green apple, gently squeezing them of their juices after you grate them separately otherwise you will have coleslaw that will be to soggy. Not slice your celery and then slice up your cabbage. In a bowl mix together loosely so that the colour is evenly combined. Now drizzle over your balsamic vinegar and olive oil and season with salt and pepper. Toss through so that it is evenly coated. Will keep for about 4 days.

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