Beetroot and Yoghurt Coleslaw


  • 300g beetroots cooked and peeled (grated or sliced)
  • 250g carrot  – grated
  • 4 spring onions – finely sliced
  • half a small white cabbage – finely sliced)
  • 300g natural yoghurt (can add more or less to your taste)
  • 2 tsp clear honey (1 tsp for every 150g yoghurt)
  • 50g chopped walnuts
  • pinch mild chilli powder
  • pinch ginger powder
  • salt and pepper


  1. Into a serving bowl, add grated carrot and finely chopped white cabbage and spring onions, season with salt and pepper and mix evenly.
  2. Carefully add the grated or finely sliced beetroot and mix gently.
  3. Add the chopped walnuts.
  4. Into a small bowl pour the natural yoghurt, honey, chilli and ginger and mix.
  5. Pour over the slaw mixture.