When I feel like having an interesting coleslaw I tend to use Asian or Mexican spices and flavourings. This Japanese-style red cabbage and beetroot salad is the result of having to use up some cabbage and sweet and spicy baby beetroots in my fridge. You can use normal ( cooked or roasted) beetroot too. Also, if you want it to have a real kick, add some red chilli, sliced or finely chopped, to the salad! Serve it with grilled/barbecued meat.