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BBQ Charred Coleslaw Recipe
Prep time:20 mins- Cook time:15 mins
Servings:4
This healthier twist on coleslaw is not only delicious but also packed with vibrant colours and nutrients, making it the perfect side dish for your next BBQ or family meal. So, get your BBQ fired up and give this mouthwatering coleslaw recipe a try today!
For maximum flavour, we’ve kept in the mayonnaise and combined it with full-fat Greek yoghurt for an extra boost of protein. This gut-friendly dish is packed with great for you veggies to help keep you on track of your fibre goals.
Compared to traditional shop-bought coleslaw, our homemade coleslaw recipe is lower in calories, higher in protein and fibre, and contains no added sugar. It’s indulgent, satisfying and ticks our nutritional boxes to support your health, without sacrificing your taste buds.
Ingredients
- 1/2 cabbage, in wedges
- 1 beetroot, sliced into ½ cm rounds
- 2 tbsp mayo
- 2 tbsp full-fat Greek yoghurt
- 2 tsp apple cider vinegar
- salt and pepper
- 1 carrot, grated
- 2 spring onions, finely sliced
Instructions
- Char the cabbage wedges and beetroot on the BBQ until the beetroot is softening and both are starting to blacken on each side. Set both aside to cool before finely shredding the cabbage.
- In a large bowl, mix the dressing: mayonnaise, yoghurt, apple cider vinegar, salt and pepper - taste and adjust to your liking.
- Add all remaining ingredients to the bowl and stir through the dressing.
- Serve with your favourite protein.
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Notes
- If you’d rather not fire up the BBQ, you can simply shred the cabbage and grate the beetroot and have this salad raw.
- Store leftovers of this coleslaw recipe in an airtight container in the refrigerator for up to 3 days. Serve cold.
