This coleslaw is a unison of beetroot, sugar loaf cabbage and carrots coated with a light and zingy mayonnaise dressing. The mustard and the horseradish lighten up the dish and bring a lively punch to the everyday traditional coleslaw. As this coleslaw rests and oozes its juices into the dressing you will find a lovely vibrant pink colour will develop. Such vibrant colours can only mean a plethora of nutrients and phytochemicals!
My gorgeous Instagram peers expected me to dress this salad with tahini thanks to my ongoing obsession with this sesame seed paste. However I think the mayonnaise brings a lighter finish to the dressing that carries well. However, if you are egg intolerant you could easily replace the mayonnaise with a fifty fifty mix of hulled tahini and silken tofu.
Mix the julienned beetroot, carrot and cabbage together in a large mixing bowl with the lemon juice. This will stop the vegetables from oxidising and going brown.
In a separate bowl, combine the mayonnaise, dijon mustard, vinegar and horseradish and mix well. Pour over the vegetables and stir through coating the vegetables thoroughly.
Serve straight away or cover and allow to sit for the colours to develop and the juices to leech out of the vegetables into the dressing.
This coleslaw will keep in an airtight container in the fridge for 3 days.
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