Add some beetroot to your coleslaw for additional health benefits, such as the antioxidant betanin, which is abundant in beetroot, plus the colour and taste are great. This ‘clean’ dressing is made with Greek yoghurt, Dijon mustard, apple cider vinegar, salt and pepper and coconut milk for sweetness.
1 medium beetroot, peeled and grated
1 carrot, grated
¼ of a head of cabbage, finely sliced
2 shallots (green part only) finely sliced
1 cup Greek yoghurt
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
3 tablespoons coconut milk
- Combine all the ingredients for the coleslaw into a salad bowl and mix to combine.
- For the dressing mix the ingredients together until well combined. Pour the dressing over the coleslaw and mix it through.