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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