Beetroot and cabbage coleslaw

Beetroot and cabbage coleslaw
  • Serves icon Serves 6
  • Time icon Ready in 15 min

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

Nutrition: per serving

Calories
64kcals
Fat
2.4g (1.4g saturated)
Protein
20.6g
Carbohydrates
8.3g (7.1g sugars)
Fibre
2.8g
Salt
0.3g
Calories
64kcals
Fat
2.4g (1.4g saturated)
Protein
20.6g
Carbohydrates
8.3g (7.1g sugars)
Fibre
2.8g
Salt
0.3g

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

Method

  1. Roughly grate 250g cooked beetroot. Finely shred ½ small red cabbage and finely slice a small red onion.
  2. Stir together in a large bowl with a finely chopped green chilli and most of a bunch of fresh flatleaf parsley, chopped.
  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. Pour over the beetroot and cabbage, mix well and serve scattered with more chopped parsley.

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