Red Cabbage and Beetroot Slaw

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Ingredients:

• 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

Method:

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.