Beef and beet coleslaw rolls
A beet and red cabbage coleslaw brings a lively flourish of colour and texture to these hearty rolls, as well as providing a nourishing vegetable accompaniment to the lean roast beef filling. Choose whole wheat rolls for extra fibre.
1⁄3 cup light mayonnaise
1 tablespoon whole-grain mustard
4 large whole wheat bread rolls
50 grams (2 oz) watercress or arugula leaves
300 grams (2⁄3 lb) lean rare roast beef, thinly sliced
200 grams (7 oz) red cabbage, finely shredded
1 small red onion, thinly sliced
150 grams (5 oz) cooked beets, peeled and coarsely grated
1⁄3 cup low-fat natural yogourt
1.In a large bowl, mix together the mayonnaise and mustard. Split the rolls in half and spread the bottom half of each one with this mixture.
2.Top these bases with the watercress or arugula and divide the slices of roast beef among them.
3.In the same bowl as used for the mayonnaise, make the coleslaw by mixing together the red cabbage, red onion and beets. Add the yogourt and stir together to coat. Pile the coleslaw on top of the beef, season with freshly ground black pepper, then put the tops of the rolls back on. Serve immediately.
Variation• For a horseradish mayonnaise, combine 2 teaspoons horseradish cream sauce, instead of the mustard, with the mayonnaise.
Serves 4
Preparation time 10 minutes
Cooking time Nil
Each serving
31 g protein • 9.5 g fat of which 2.6 g saturates • 45.5 g carbohydrate • 8 g fibre • 408 Calories
