Preparation time is 20minutes
Total time is 20minutes
Serve is for 6 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
6
Dressing
- 3teaspoons honey
- 1/4 cup red wine vinegar
- 1/4 cup reserved oil from Persian marinated feta
- 1 large beetroot
- 1 large carrot
- 1 large parsnip
- 1 large Granny Smith apple
- 1/2 bunch continental parsley
- 1/2 bunch mint
- 6 fresh dates, pitted
- 150grams Persian marinated feta
- 1/3 cup pepitas
Nutrition per serving
1040kJ / 250Cal
1040 Kilojoules or 250 Calories
12% of daily energy intake*
Protein
8.2grams
Fat
11.2grams
Carbs
27.5grams
Sugars
25.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Looking for a twist on coleslaw? Try our crunchy slaw which pairs beetroot, apple, parsnip and carrot with creamy Persian feta, fresh dates and pepitas.
Method
Step 1 of 4
Cut beetroot into 1.5mm-thick slices. Stack slices together and thinly slice into long, thin matchsticks. Rinse beetroot under cold water and drain well. Cut the carrot, parsnip and apple into matchsticks the same way.
Step 2 of 4
To make the dressing, place all the ingredients in a small bowl, season well and whisk with a fork.
Step 3 of 4
In a large serving bowl, toss beetroot with half the dressing. Add carrot, parsnip, apple, parsley, mint, dates and half the feta. Gently toss to combine.
Step 4 of 4
Crumble and scatter over remaining feta and pepitas. Drizzle over remaining dressing and serve.
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