This beetroot and cabbage coleslaw makes a great alternative to the classic recipe, ideal for a buffet or side dish, or for Christmas with its wintry ingredients.
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Ingredients
- 250g cooked beetroot
- ½ small red cabbage
- 1 small red onion
- 1 green chilli
- 1 bunch of flatleaf parsley
- 200ml tub of Greek yogurt
- Squeeze of lemon juice
- 1 garlic clove
- 1 tsp cumin seeds
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Method
- Roughly grate 250g cooked beetroot. Finely shred ½ small red cabbage and finely slice a small red onion.
- Stir together in a large bowl with a finely chopped green chilli and most of a bunch of fresh flatleaf parsley, chopped.
- 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.
- Pour over the beetroot and cabbage, mix well and serve scattered with more chopped parsley.
Nutrition
- 64kcals Calories
- 2.4g (1.4g saturated) Fat
- 20.6g Protein
- 8.3g (7.1g sugars) Carbs
- 2.8g Fibre
- 0.3g Salt
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