creamy beetroot slaw
The long weekend just gone was not as warm and sunny as hoped, but that didn’t stop us from channeling summer with a feast of smoky ribs, piquant chicken wings and the perfect side for any barbecue – a large bowlful of crunchy coleslaw. I had loads of extra beetroots from my week of detox so I threw those in as well. It came out great, with the beetroot adding a wonderful earthy sweetness, as well as textural contrast (there’s of course also the added bonus of a rather fetching pink-hued slaw!).
To cook the beetroots simply cover with salted water and leave on a strong simmer for 1 to 1 1/2 hours (topping up the water as necessary), until a fork pierces the vegetable easily. If you’re feeling lazy just buy pre-cooked beetroots, or even use them raw (although be prepared for that to drastically change the flavour profile). The creamed horseradish is optional, but do include it if you’re able, as it works brilliantly with the beetroot. For a healthier slaw, feel free to substitute the mayonnaise with greek yoghurt or sour cream.
Creamy Beetroot Slaw
serves 4-6 (as a side)
2 carrots, shredded
1 green cabbage, shredded
1/2 small red onion, thinly sliced
2 cooked beetroots, cut into thin batons
2-3 heaped tbsp mayonnaise
1 tbsp creamed horseradish
1 tbsp cider vinegar
2 tsp caster sugar
Mix the mayonnaise, horseradish, vinegar and sugar in a small bowl and season with salt and white pepper to taste. Place the vegetables in a large bowl, then pour over the dressing and toss until well coated. Taste again and make adjustments as necessary (you may want to add more sugar if you prefer a less tangy slaw).
Chill in the fridge until ready to serve*.
* make this on the day you plan to eat it or the vegetables will wilt too much and lose their crunch.