Beetroot and cabbage slaw
Serve a colourful and tasty collection of salads for family and friends.
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
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]|
|- saturated fat||0.7g|