Roast Beef with Coleslaw
By Chef K.T. Murphy
½ red cabbage, finely shredded
1 small yellow bell pepper, finely chopped
1 small red onion, chopped
4 oz radishes, grated
4 tbsp natural yogurt
2 tsp chili sauce
1 lime, juice and zest
Salt and pepper
12oz. thin roast beef slices
Place the vegetables in a salad bowl and stir in the cilantro.
Meanwhile, mix together the yogurt and chili sauce and slowly add the lime juice and zest. Add the dressing to the vegetables and toss until well coated. Chill for at least 30 minutes.
Arrange the roast beef slices on four plates and serve with the coleslaw and some crusty bread.
This makes a delicious hot summer evening dinner.
All the best, Good Food makes For Better Decisions.