Red Cabbage and Beetroot Slaw Recipe

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  • Red Cabbage – 350 gms, finely shredded
  • Cooked Beetroot – 175 gms, sliced into thin matchsticks
  • Apple – 1, cored and thinly sliced
  • Lemon Juice – 1 tblsp
  • Sunflower Seeds – 1 tblsp
  • Pumpkin Seeds – 1 tblsp
  • Salt and Pepper

For Dressing:

  • Mayonnaise – 3 tblsp
  • Greek Yogurt – 2 tblsp
  • Red Wine Vinegar – 1 tblsp


  1. Place the cabbage, beetroot and apple slices in a large bowl.
  2. Add the lemon juice and mix well.
  3. To make the dressing, place the mayonnaise, yogurt and red wine vinegar in a bowl and mix together until smooth.
  4. Pour over the salad and stir well.
  5. Season with salt and pepper and cover and chill in the refrigerator for at least 1 hour.
  6. Stir the salad thoroughly and adjust the seasoning to taste.
  7. Sprinkle with the sunflower and pumpkin seeds just before seeds.

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