Festive Guide: Low-Carb Beetroot And Carrot Slaw Recipe
Bright colours and fresh food is all the rage this Christmas.
Make our low-carb recipes for all-round joy this festive season. This electric pink salad with strained yoghurt is the perfect side dish…
Beetroot And Carrot Slaw
– Medium beetroot, peeled, topped and tailed
– 2 medium carrots, peeled, topped and tailed
For the dressing
– 2 tbsp lemon juice
– 2 tbsp olive oil
– 1½ tbsp red wine vinegar
– 2 tsp honey
– ½ tsp salt
– 15g coriander leaves, finely chopped
– Freshly ground black pepper
– 240g labneh/yoghurt (try two small tubs of labneh with Za’atar from Woolworths)
1/ Slice the beetroot and carrots very thin – using a mandoline or the slicing setting on a food processor achieves the best result. Then lay the slices on top of one another and slice very thin matchsticks. Drop them into a bowl of cold water as you go.
2/ Add the lemon juice, olive oil, vinegar, honey and salt to a saucepan and bring to a simmer. Stir until the salt has dissolved.
3/ Drain the veggies, blot dry, tip into a bowl and pour over the hot dressing. Mix well and leave for 30 minutes. Just before serving, toss through the coriander and plenty of freshly ground black pepper.
4/ Spread some labneh on a plate, top with the salad and serve.
Per serving (excluding labneh): 500kJ, 7g fat (1g sat), 14g carbs, 380mg sodium, 3g fibre, 2g protein.