Pink kefir slaw.

Sometimes the ugliest things can be the most gut-loving...

Ingredients

200g red cabbage (shredded)

150 g carrot (shredded)

50g thinly sliced white onion (omit if following FODMAP diet)

100g ready-cooked beetroot (thinly sliced)

1 tablespoon Dijon mustard

2 tablespoon sauerkraut

½ tablespoon honey

2 teaspoons apple cider vinegar

80g Kefir yogurt.

Directions

1. Mix the Kefir, mustard, honey and apple cider vinegar together in a bowl.

2. Combine the red cabbage, onion, carrots and beetroot and sauerkraut.

3. Stir the two mixtures together and add salt to taste.

4. Serve, preferably at a BBQ on a hot summers day.