Home > Recipes > Coleslaw recipes > Beetroot and cabbage coleslaw

Beetroot and cabbage coleslaw

Name: Beetroot and cabbage coleslaw
Yield: Serves 6
Cuisine: British recipes
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

Published: 30 Jun 12
Updated: 18 Mar 24

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.

Easy
July 2012

Test kitchen approved

Serves 6
Ready in 15 min

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.

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

Save recipe

Save

Save recipe Print

Rate

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.