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Pink Coleslaw

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“Just a pretty salad I made for our Easter BBQ dinner”
READY IN:
20mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. slice the cabbage, capsicum and onion as fine and neat as possible.
  2. wash, peel and then grate the beetroot.
  3. combine all the vegetables with the mayo being careful to make sure they are coated but do not over mix.
  4. Sprinkle with salt and pepper to taste then garnish with a sprig of purple basil before presenting.

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