A beetroot 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 wholemeal rolls for extra fibre.
⅓ cup (90 g) 97% fat-free mayonnaise
1 tablespoon wholegrain mustard
4 large bread rolls or baps, preferably wholemeal
50 g watercress or rocket leaves
300 g lean rare roast beef, thinly sliced
200 g red cabbage, finely shredded
1 small red onion, thinly sliced
150 g cooked beetroot, peeled and coarsely grated
⅓ cup (85 g) low-fat natural yogurt
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Directions Preparation:10min › Ready in:10min
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.
Top these bases with the watercress or rocket and divide the slices of roast beef among them.
In the same bowl as used for the mayonnaise, make the coleslaw by mixing together the red cabbage, red onion and beetroot. Add the yogurt 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.
1 ½ portions vegetables
For a horseradish mayonnaise, combine 2 teaspoons horseradish cream sauce, instead of the mustard, with the mayonnaise.