This recipe for a simple but tasty coleslaw - it isn't the mayo laden coleslaw that a lot of people make or buy and works really well with those lamb skewers you might have on the BBQ this time of year. There's also no oil or dairy so is pretty healthy! Best of all is the amazing colour from the beetroot that really adds colour to your plate.
I'm going to admit right now that I cheated with the veg. I didn't want to make a massive batch so buying an entire cabbage would have just been a waste - I used a pack of the ruby coleslaw mix from Waitrose - 200g and only 85p! If you were not being so lazy then use equal parts of shredded red cabbage, grated carrot and grated beetroot. Some of the cabbage pieces were a tad fat for my liking so did a little bit of editing with my knife before adding to the bowl.
Add a finely sliced and de-seeded tomato then add 1 1/2 tablespoons of white wine vinegar, a squeeze of lemon juice and a couple of pinches of ground pepper. Mix thoroughly so all of the veg are well coated in the vinegar and lemon.
Let the slaw chill out in the fridge for a half an hour before serving.
Isn't the colour just amazing?! It intensifies the longer you leave it - the beetroot just takes over!
I love, love, love piling this into a pita with a lamb burger or kebab.