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Spiced beetroot and red cabbage slaw

This spiced beetroot and red cabbage slaw is an excellent salad for barbecued meat or burgers, it particularly complements Tex-Mex flavours. It's easy to make and can be prepared in advance.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ head of red cabbage
  • 1 red onion
  • 1 large beetroot
  • 1 clove of garlic minced
  • 200 ml Greek yogurt or creme fraiche
  • 1 green chilli
  • 1 tsp cumin seeds
  • Lime juice
  • Salt and pepper
  • 1 handful parsley leaf chopped

Method
 

  1. Shred or thinly slice cabbage. Cut the onion in half, then slice thinly.
  2. Peel and coarsely grate the beetroots.
  3. Remove the seeds & veins of the chilli, then chop the flesh finely.
  4. Mix the sliced vegetables in a large bowl, sprinkle the chilli on top.
  5. Dry-fry the cumin seeds until fragrant, then sprinkle over the vegetables.
  6. Mix the yogurt with the garlic & lime juice. Season to taste, then fold in the salad.
  7. Add most of the parsley, toss well.
  8. Taste it, adjust the seasoning & lemon juice according to your taste.
  9. Sprinkle with the reserved parsley just before serving.