This beetroot and cabbage slaw recipe is the perfect addition to your dinner table.
To make dressing, place sour cream and blue cheese in a bowl and stir until combined. Stir in vinegar, oil and 1 tbs water. Season and set aside.
Grate the beetroot into a bowl then thinly slice the cabbage with a mandolin and add to the bowl with the onion. Toss through half the dressing.
Place into a serving bowl and top with apple, mint and nuts then drizzle over remaining dressing, dill and extra blue cheese.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week