This fresh, lightly spiced beetroot coleslaw is perfect for serving up at a summer party or alongside roasted meats. It's nutty, crunchy, fresh and pink - making it a great way to get more vegetables into your little ones!
- 500g beetroot, raw
- 250g baby carrots
- 1 bunch spring onions
- 250g low-fat natural yoghurt
- 2 tsp. runny honey
- Pinch each of chilli powder, cumin and ginger powder
- 50g salted peanuts
Fix the grating blade to your food processor. Chop the beets and carrots so that they fit into the food processor, then whiz until finely grated.
Thinly slice the spring onions on the diagonal. In a bowl, stir together the yoghurt, honey, chilli powder, cumin and ginger powder. Add the beets, carrots and spring onions and stir to coat.
Stir half of the peanuts into the slaw, then sprinkle with the rest of the peanuts to serve.