Method
1. Add the cabbage, carrot, beetroot and spring onions to a large bowl.2. In a separate small bowl, mix the mayonnaise, yogurt (if using), lemon juice and Dijon mustard.
3. Pour the dressing over the vegetables and toss until everything is evenly coated.
4. Season with salt and pepper to taste.
5. Chill for 20 minutes if you want the flavours to meld or serve immediately for maximum crunch.
Ingredients
150g Opies Sliced Beetroot, grated or finely sliced
150g white or red cabbage, finely shredded
1 medium carrot, grated
2 spring onions, finely sliced (optional)
3 tbsp mayonnaise
1 tbsp Greek yogurt or sour cream (optional for extra creaminess)
1 tsp lemon juice or apple cider vinegar
½ tsp Dijon mustard
Salt & black pepper
