Healthy Steak Slaw. Tangy.

Coleslaw has always conjured up images of cold-sores in my mind... That and gloopy off-looking mayo drowning some limp unidentified veggies.  Well here we have a healthy, big on flavour, seriously delicious 'slaw' to serve with a barbecued steak or stuffed in a burger.  Think horseradish, cornichons and crunch...

Ingredients

2 baby red cabbages, or half a large red cabbage

10 cornichons

Half a lemon

50 g almonds

1 beetroot

Half a red onion

4 tbsp low fat plain yoghurt

3 tsp horseradish sauce, the hot version

2 tsp red wine vinegar

A handful each of mint and parsley

Salt and pepper

Method

1. Finely slice the cabbages and onion, grate the beetroot and place all in a bowl.  Add most of the herbs, saving a few springs back for decoration.

2. Toast the almonds in a dry frying pan, roughly chop.

3. Mix together the yoghurt, zest and juice of the lemon, the horseradish sauce, vinegar and seasoning.

Pour the dressing over the chopped veg and mix well.  Serve in a white bowl with an extra grating of lemon zest and a few springs of herbs.

It really adds a colourful and healthy bite to your red meat.