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Super slaw

By Mandy  

October 4, 2018

Raw beetroot and apple give a tang and fab colour to regular coleslaw.

  • Prep: 30 mins
  • Yields: Serves: 4


2 medium raw beetroots, peeled and coarsely grated

25g flat-leaf parsley, leaves roughly chopped

500g carrots, peeled and coarsely grated

2 sweet apples, halved, cored and coarsely grated

2tbsp lemon juice

4tbsp good-quality mayonnaise

1½tbsp wholegrain mustard

1½tbsp cider vinegar


1Put the beetroot in a bowl with the parsley. Using your hands, squeeze out any excess juice from the carrot and apple, and put in a separate bowl with the lemon juice, to prevent browning.

2Whisk together the mayonnaise, mustard and vinegar, and season with salt and freshly ground black pepper. Just before serving, pour the dressing over the carrot and apple, and mix briefly with the beetroot and parsley to combine.


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