Beef and Beet Coleslaw Rolls (Light meals)

 

                    A beet and red cabbage coleslaw brings a lively flourish o color and texture to these hearty rolls, as ell as providing a nourishing vegetable accompaniment to the lean roast beef filling. Choose whole wheat rolls for extra fibre.

Serve 4 

• 80 ml light mayonnaise
• 15 ml whole-grain mustard
• 4 large whole wheat bread rolls
• 50 gr watercress or arugula leaves
• 300 gr lean rare roast beef, thinly sliced
• 200 gr red cabbage, finely shredded
• 1 small red onion, thinly sliced
• 150 gr cooked beets, peeled and coarsely grated
• 80 ml low-fat natural yogourt

1. 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.
2. Top these bases with the watercress or arugula and divide the slices of roast beef among them.
3. In the same bowl as used for the mayonnaise, make the coleslaw by mixing together the red cabbage, red onion and beets ; add the yogourt and stir together to coat.
4. Pile the coleslaw on top of the beef, season with freshly gounr black pepper, then put the top of the rolls back on and serve immediately.

Each serving : 31 g protein, 9.5 g fat, 45.5 g carbohydrate, 8 g fibre, 408 Calories.

BON APPÉTIT