Beetroot Slaw Recipe
4
15 minutes
Bright, fresh and full of flavour, this beetroot slaw is a vibrant twist on classic coleslaw. Made with shredded beetroot, kale and a rich homemade garlic mayonnaise using Mellow Yellow Rapeseed Oil, it’s the perfect summer side dish, ideal for BBQ recipes, picnics, or stuffing into a sandwich. This easy, colourful beetroot coleslaw is guaranteed to impress and can be customised to your taste: skip the garlic, swap kale for cabbage, or create your own creamy slaw variations.
Method
-
1
Start by making the garlic mayonnaise. If you have a food processor, add your egg yolks, mustard, salt and sugar, or hand whisk together in a bowl. Once these ingredients are fully combined, very slowly pour in two thirds of your oil, vigorously mixing continuously as you slowly pour.
-
2
Add the vinegar, lemon juice and water and mix well until fully combined. This is to loosen the mixture to make it easier to add the rest of the oil.
-
3
Slowly add the rest of the oil, vigorously mixing continuously as you pour the oil in.
-
4
Stir your crushed garlic through the mayonnaise. Store in a jar in the fridge and this will last for up to 5 days.
-
5
Add your kale, beetroot and 1 tbsp of garlic mayonnaise to a large bowl, mix together until the veg is fully coated in mayonnaise.
-
6
Serve and enjoy!
Ingredients
-
For the garlic mayonnaise:
-
2 free-range egg yolks
-
1 heaped tsp Dijon mustard
-
½ tsp salt
-
1 tsp caster sugar
-
140ml Mellow Yellow cold pressed rapeseed oil
-
2 tsp white wine vinegar
-
1 tsp lemon juice
-
2 tsp water
-
1 clove crushed garlic
-
For the coleslaw:
-
100g kale, shredded
-
50g grated beetroot, (approx 1 small beetroot)
-
1 tbsp homemade garlic mayonnaise
