Cabbage and beetroot salad 💟

Cabbage salads are great all year round. As I have mentioned before, I prefer using savoy cabbage as it is a bit sweeter than the rest. You can always mix up your cabbage combination for more colour but you will get the amazing colours just from including the beetroot in this recipe.  

Just for some fun, change up the cabbage and beetroot quantities and see what colours you get. Even add some  grated 🥕 if you like. There are no rules. 

Beetroot is so good for you and this salad allows you to  pretend that it's red cabbage for those picky eaters. 😉I did suggest that to a customer and it actually worked!

Ingredients

2 plump garlic cloves, crushed

1tbsp Dijon mustard

1 tbsp red wine vinegar

3 tbsp extra-virgin olive oil

450 g raw beetroot, grated

1/4  savoy cabbage, shredded

3  spring onions, shredded

2 tbsp chopped fresh parsley

1 tablespoon honey or maple syrup 

Method

Put the garlic, mustard, honey and vinegar into a bowl and whisk well.  Gradually whisk in the olive oil and season generously. Set aside.

Wash and peel the beetroot and grate using a grater or food processor. Put into a bowl with shredded cabbage and spring onions, and parsley. Drizzle over the dressing and toss well using two forks. I use my magaimix for all the shredding and chopping. 

 

 


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