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Red cabbage and beetroot salad

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image credits

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FOOD TYPE

SALAD

Recipes

Credit: Lorna Rhodes, DipION, registered nutritional therapist

Lorna says: “An inexpensive crisp salad, which makes a change from soft green leaves. You can dress it up with crumbled feta cheese or add some left-over shreds of chicken.”

Serves 4-6

Ingredients:

½ medium red cabbage, finely sliced or shredded
500g cooked beetroot (without vinegar)
1 dessert apple, cored and finely chopped
1 small red onion, finely chopped
5 tbsp extra virgin olive oil
2 tbsp apple cider, sherry or red wine vinegar
3 tbsp chopped dill
Handful of pumpkin seeds to serve

Method:

Put the red cabbage into a bowl. Scrape the skin off the beetroot.
Cut the beetroot into fine matchsticks or shred through a food processor.
Add to the cabbage with the apple and red onion.
Put the oil, vinegar and a splash of water into a bowl, season with black pepper and whisk together. Pour it over the salad and add a scatter over of pumpkin seeds to serve.

Discover more healthy and delicious recipes here.