13/06/2014

Beetroot Slaw

serves 5 (side)

2 large beetroots
200g red cabbage
1 granny smith apple
2 spring onions
200g mayonnaise
1 tbsp Colman's  horseradish sauce
1 tbsp grainy Dijon mustard
50g  raisins

25 ml milk
Maldon sea salt
freshly ground white pepper
A handful chopped chives

1. Grate the beetroots and apple; finely slice the cabbage and spring onion, and combine all the blue  ingredients in a large bowl. 
2. When the ingredients are combined add the milk to loosen the mixture and season well.
3. Transfer to a serving bowl and cover with the chopped chives.
4.  Chill in the fridge.



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