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Beetroot and Apple Coleslaw Salad

A great tangy variation on coleslaw.

Serves: 4-6 | Suitable for vegetarians

Beetroot and Apple Coleslaw Salad

Instructions

  1. Chop the apple, carrot and beetroot into fine julienne (cut into thin, matchsticks) and mix together.
  2. Add the capers and the flat leaf parsley and season well.
  3. (Optional) For a bit of a kick, stir in some chilli flakes.
  4. Add a drizzle of olive oil and the lemon juice, then garnish with pumpkin seeds.

This salad is best left for an hour at room temperature for the flavours to marry.