Beetroot and cabbage coleslaw recipe

By Lucy Williams

  1. Serves 4-6
  2. Rating

The combination of beetroot and cabbage makes a great alternative to the classic coleslaw recipe, ideal for a buffet or side dish.

tried and tested
Beetroot and cabbage coleslaw


  1. 250g cooked beetroot
  2. ½ small red cabbage
  3. 1 small red onion
  4. 1 green chilli
  5. 1 bunch of flatleaf parsley
  6. 200ml tub of Greek yogurt
  7. Squeeze of lemon juice
  8. 1 garlic clove
  9. 1 tsp cumin seeds


  1. 1. Roughly grate 250g cooked beetroot. Finely shred ½ small red cabbage and finely slice a small red onion.
  2. 2. Stir together in a large bowl with a finely chopped green chilli and most of a bunch of fresh flatleaf parsley, chopped.
  3. 3. Mix a 200ml tub of Greek yogurt in a small bowl with a squeeze of lemon juice, a crushed garlic clove, 1 tsp toasted cumin seeds and lots of seasoning.
  4. 4. Pour over the beetroot and cabbage, mix well and serve scattered with more chopped parsley.

Nutritional info

PER SERVING (BASED ON 6) 64kcals, 2.4g fat (1.4g saturated), 20.6g protein, 8.3g carbs (7.1g sugars), 0.3g salt, 2.8g fibre


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