Beetroot and cabbage slaw

Serve a colourful and tasty collection of salads for family and friends.


Beetroot and cabbage slaw


Serves 4-6

4 beetroot, peeled and grated
2 cups sliced red cabbage
2 Tbsp creamed horseradish sauce
1 Tbsp wholegrain mustard
½ tsp fennel seeds, lightly crushed
pinch salt
freshly ground black pepper, to taste
¼ beetroot, cooked and diced


Mix beetroot and cabbage together in a large bowl.
Toss through the horseradish, mustard, fennel seeds, salt and pepper.
Place in a serving dish. Arrange diced beetroot on top and serve.

Images: [see our recipes]
Left top: Lettuce, green beans and cashews
Left middle: Beetroot and cabbage slaw
Top middle: Diced vegetable salad
Top right: Yams and tomatoes
Middle right: Celery tabbouleh
Bottom right: Anchovy and garlic spread

Nutrition Information Panel

Per Serving [6 Serves]
Energy 196kj
Protein 2g
Total fat 0.3g
- saturated fat 0.04g
Carbohydrates 6.9g
- sugars 6.8g
Fibre 4g
Sodium 144.5mg

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