Bright Pink Slaw BBQ

Serves: 4 - 6 as a side ● Prep time: 20 minutes (plus extra to make dressing) ● Cooking time: 6 - 8 minutes
Here’s a recipe for the boldest, brightest coleslaw you’ll see all summer long! Grated beetroot is muddled with finely sliced red onion and shredded red cabbage; these are tossed with a creamy all-purpose dressing, and topped with nutty, crunchy toasted seeds. It’s eye-catching, textural, and goes wonderfully with grilled or BBQ’d fish in particular.
method
  • 8 tbsp of creamy all-purpose dressing
  • ½ red cabbage
  • 1 red onion
  • 2 medium beetroot
  • 2 tbsp pumpkin seeds
  • 2 tbsp sunflower seedS
  • 2 tbsp Aspall cyder vinegar, optional
  • 1 tsp flakey sea salt
  • 2 tbsp chopped chives, optional
  • 2 tbsp dill sprig, optional
  1. Start by making your creamy all-purpose dressing, following this recipe >.
  2. Preheat the oven to 180 degrees.
  3. Peel and grate the beetroot using the coarse side of your box grater.
  4. Finely shred the cabbage with a sharp knife and a steady hand.
  5. Peel the onion, halve through the root, then slice into very thin half-moons.
  6. Toast the seeds in the preheated oven for 6-8 minutes until smelling toasty and delicious; allow to cool.
  7. Mix your prepared beetroot, cabbage and red onions with 8 tablespoons of creamy all purpose dressing and 1 teaspoon of flakey sea salt; if you love a tangier coleslaw add 2 tablespoons of Aspall cyder vinegar.
  8. Tip into your serving dish or large salad bowl, and scatter over the toasted seeds and some finely chopped chives and dill sprigs, if using.
ingredients
  • 8 tbsp of creamy all-purpose dressing
  • ½ red cabbage
  • 1 red onion
  • 2 medium beetroot
  • 2 tbsp pumpkin seeds
  • 2 tbsp sunflower seedS
  • 2 tbsp Aspall cyder vinegar, optional
  • 1 tsp flakey sea salt
  • 2 tbsp chopped chives, optional
  • 2 tbsp dill sprig, optional
method
  1. Start by making your creamy all-purpose dressing, following this recipe >.
  2. Preheat the oven to 180 degrees.
  3. Peel and grate the beetroot using the coarse side of your box grater.
  4. Finely shred the cabbage with a sharp knife and a steady hand.
  5. Peel the onion, halve through the root, then slice into very thin half-moons.
  6. Toast the seeds in the preheated oven for 6-8 minutes until smelling toasty and delicious; allow to cool.
  7. Mix your prepared beetroot, cabbage and red onions with 8 tablespoons of creamy all purpose dressing and 1 teaspoon of flakey sea salt; if you love a tangier coleslaw add 2 tablespoons of Aspall cyder vinegar.
  8. Tip into your serving dish or large salad bowl, and scatter over the toasted seeds and some finely chopped chives and dill sprigs, if using.