Bright colours and fresh food is all the rage this Christmas.

Make our low-carb recipes for all-round joy this festive season. This electric pink salad with strained yoghurt is the perfect side dish…

Beetroot And Carrot Slaw

Ingredients

– Medium beetroot, peeled, topped and tailed
– 2 medium carrots, peeled, topped and tailed

For the dressing

– 2 tbsp lemon juice
– 2 tbsp olive oil
– 1½ tbsp red wine vinegar
– 2 tsp honey
– ½ tsp salt

To serve

– 15g coriander leaves, finely chopped
– Freshly ground black pepper
– 240g labneh/yoghurt (try two small tubs of labneh with Za’atar from Woolworths)

Method
1/ Slice the beetroot and carrots very thin – using a mandoline or the slicing setting on a food processor achieves the best result. Then lay the slices on top of one another and slice very thin matchsticks. Drop them into a bowl of cold water as you go.
2/ Add the lemon juice, olive oil, vinegar, honey and salt to a saucepan and bring to a simmer. Stir until the salt has dissolved.
3/ Drain the veggies, blot dry, tip into a bowl and pour over the hot dressing. Mix well and leave for 30 minutes. Just before serving, toss through the coriander and plenty of freshly ground black pepper.
4/ Spread some labneh on a plate, top with the salad and serve.

Per serving (excluding labneh): 500kJ, 7g fat (1g sat), 14g carbs, 380mg sodium, 3g fibre, 2g protein.

Looking for more festive salad recipes? Why not try this Mediterranean baby spinach salad, or one of these four ‘detoxing’ salad recipes.