Books & Spoons Recipe for BEETROOT COLESLAW

The sun is out, it is May, official spring is here and the grilling season has kicked on - Life is good today. 

I love a good BBQ, and with a little coleslaw on the side - on top of it - and nothing's better! 
To mix things up, to try something new, different, and colorful I have added beetroot into my coleslaw. Yes, the coleslaw will be a bit different color than you might be used to, red, pink, depending on how juicy your beetroot is. But the taste and texture make a pink coleslaw worth it. Try it, you might be surprised!

I am not a big fan of mayonnaise, it just not for me. So I use very little of it in my recipe, sometimes just sour cream. You can add to this recipe twice as much mayo as I have listed if you are a fan. 

The picture is taken with turkey BBQ, I am loving the availability of turkey meat around the year in my area. It is a lean protein that I enjoy the taste of,  and it is reasonably priced. Also, the slaw in the pictures doesn't have the mayo-sourcream mixed into it yet, for visual effects. Haha, maybe I should make a blog post about food photography and the challenges of it! 
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I hope you are enjoying the spring sun and getting the grills out and cleaned, or stacking on disposable one-use grills if living in the city! 
Till next time
~ Cheers!

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COLESLAW WITH BEETROOT

• 1/2 head green cabbage, finely shredded
• 1 large carrot, finely shredded
• 1 large beetroot, finely shredded
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons grated onion
• 2 tablespoons sugar, or to taste
• 2 tablespoons white vinegar
• 1 tablespoon dry mustard
• 2 teaspoons celery salt
• Salt and freshly ground pepper

1. Combine the shredded cabbage, carrot, and beetroot in a large bowl. 
2. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl
3. Add the mayo mix to the cabbage mixture. 
4. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.