• Preparation time: 15 minutes
  • Total time: 15 minutes 15 minutes
  • Serves:8


    1 bunch raw beetroot, peeled and coarsely grated
    500g red cabbage, shredded
    150g half-fat mayonnaise
    1 tbsp creamed horseradish sauce
    1 tbsp wholegrain mustard
    ½ tsp fennel seeds, lightly crushed
    50ml semi-skimmed milk


    1. Mix the beetroot and cabbage together in a large bowl.

    2. Blend together the mayonnaise, horseradish, mustard, fennel seeds and milk then season well. Stir into the beetroot and cabbage and mix well.


    Great served with leftover turkey and a leafy salad, too. Try using green cabbage instead of red, or vacuum packed cooked beetroot for speed.

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