Beetroot slaw

Recipe uploaded by

Mary Cadogan

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Recipe by Mary Cadogan

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1. Fix the rough grating blade to your food processor. Peel and grate the beetroots and carrots.
2. Tip into a bowl and stir in the spring onions and nuts. Mix the yogurt, honey, chilli and ginger. Serve each portion of slaw drizzled with a little dressing.

Per serving

171 kcalories, protein 8g, carbohydrate 20g, fat 7 g, saturated fat 1g, fibre 5g, sugar 1g, salt 0.45 g

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Ingredients

• 500g raw young beetroot
• 250g new season carrots
• 1 bunch spring onion , finely sliced
• 50g cashews or salted peanuts
• 150g pot low fat yogurt
• 1 tsp clear honey
• pinch each chilli and ginger powder

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Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Ready in 15 mins

Super healthy

Ingredients

• 500g raw young beetroot
• 250g new season carrots
• 1 bunch spring onion , finely sliced
• 50g cashews or salted peanuts
• 150g pot low fat yogurt
• 1 tsp clear honey
• pinch each chilli and ginger powder

Per serving

171 kcalories, protein 8g, carbohydrate 20g, fat 7 g, saturated fat 1g, fibre 5g, sugar 1g, salt 0.45 g

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