Ingredients

Dressing

• 65 ml (4 Tbsp) olive oil
• 15 ml (1 Tbsp) apple cider vinegar
• 5 ml (1 tap) honey
• 1 glove garlic, crushed
• 10 ml (2 tsp) wholegrain mustard
• 2.5 ml (½ tsp) ground cumin
• salt and freshly cracked black pepper
• 500 ml (2 cups) green coleslaw mix
• 250 ml (1 cup) grated carrot
• 250 ml (1 cup) Rhodes Quality Grated & Spiced Beetroot in Vinegar, drained
• 65 ml (¼ cup) almond slivers, lightly toasted

Method

1. To make the dressing, place all the ingredients into a small jar and shake well to mix.
2. Season to taste and set aside.
3. In a large bowl, toss together the green coleslaw mix and the carrots.
4. Add the Rhodes Quality Grated & Spiced Beetroot in Vinegar and toss again.
5. Sprinkle the toasted almonds over the coleslaw.
6. Pour over the dressing and serve.