Our Beetroot Slaw is a colourful twist on the classic coleslaw recipe, we’ve used shredded beetroot and kale alongside homemade garlic mayonnaise using Mellow Yellow Rapeseed Oil. The result is a delicious and bright summer side dish that is perfect for a BBQ or even in a sandwich! A brilliant side dish that’s a bit different from the usual salads found at BBQ’s, this is sure to impress your friends and have them all begging you for the recipe. You can tweak this recipe to reflect your own tastes really easily. Don’t like garlic? Leave it out. Prefer cabbage to kale? No problem, use shredded white cabbage instead. Hopefully this recipe will inspire you to create colourful, tasty coleslaw using Mellow Yellow Rapeseed Oil for a wonderfully rich and creamy mayo!
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
For the garlic mayonnaise:
2 free-range egg yolks
1 heaped tsp Dijon mustard
1tsp caster sugar
140ml Mellow Yellow Rapeseed Oil
2tsp white wine vinegar
1tsp lemon juice
1 clove crushed garlic
For the coleslaw:
100g kale, shredded weight
50g beetroot, grated weight (approx 1 small beetroot)
1 tbsp homemade garlic mayonnaise
If you have a food processor, add your egg yolks, mustard, salt and sugar, or hand whisk together in a bowl. Once these ingredients are fully combined, very slowly pour in two thirds of your oil, vigorously mixing continuously as you slowly pour. Add the vinegar, lemon juice and water and mix well until fully combined. This is to loosen the mixture to make it easier to add the rest of the oil. Slowly add the rest of the oil, vigorously mixing continuously as you pour the oil in. Stir your crushed garlic through the mayonnaise. Store in a jar in the fridge and this will last for up to 5 days.
Add your kale, beetroot and 1 tbsp of garlic mayonnaise to a large bowl, mix together until the veg is fully coated in mayonnaise.
Serve and enjoy!