Beautiful Beetroot Salad & Vegan Coleslaw

All my friends will tell you......I love me a little bit of beetroot! It's just the peachiest vegetable on the planet as far as I am concerned. So, today's recipe features a double trouble combination of my fave, the beetroot salad, and also a luscious tahini slaw. Both recipes are full of superfoods and awesome nutrients and I hope you enjoy them as much as I do. BB xxxx

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Vegan Slaw

1 small green cabbage, finely shredded
½ small red cabbage, finely shredded
2 large carrots. finely shredded

For the Dressing:
⅔ cup vegan mayonnaise 
2 tablespoons white vinegar
1 tablespoon grated onion
2 tablespoons vegan sugar
2 teaspoon dry mustard

The Bondi Baker Method
Step 1-
Combine the shredded cabbages and carrot together in a large bowl. Then, in a separate bowl, whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard powder, and a bit of salt and pepper if you like. Add to the cabbage mixture. Mix well to combine.
Step 2- Allow to sit for at least an hour or so before serving.

Beetroot Salad
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5 small beetroots, cooked
1 medium radicchio, sliced
1 small red onion, sliced
3 tablespoons fresh parsley, chopped
1/2 cup olives, pitted and halved
6 sun-dried tomatoes, soaked in hot water for 20 minutes, and drained

For the dressing:
dash of balsamic vinegar
3 tablespoons olive or nut oil
2 tablespoons red wine vinegar

The Bondi Baker Method
Step 1-
Roast the beetroots until tender which is about an hour depending on the size of the beets. When they  cool, remove the skins, cut into wedges and transfer to a large bowl. Soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop.
Step 2- Now, add the radicchio to the bowl, along with the onion, parsley, olives and sun-dried tomatoes.
Step 3- In a separate bowl, whisk together the vinegars, oil and seasonings. Add to the salad and gently toss. Add more oil if necessary, or some salt and pepper!