Festive red cabbage & beetroot salad
24 Nov 2016
Prep Time
10 minutes
Total Time
10 minutes
Background
If you don’t have the time to make braised red cabbage to go with your Thanksgiving or Christmas lunch, why don’t you try this Festive red cabbage & beetroot salad? It’s ready within ten minutes and can be served immediately (although I think it’s better to let it rest for a while so that the cabbage can soften and the flavours infuse). It goes really well with roast pork, duck, goose or turkey.
Ingredients
- 1 apple
- ½ red cabbage
- 1 raw beetroot
- 1 Tbsp cider vinegar
- juice of ½ lemon
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp pomegranate seeds
- 2 Tbsp chopped parsley
- 1 handful of walnuts, chopped
Instructions
- Thinly slice the cabbage or shred it in a food processor.
- Peel then grate the beetroot.
- Core and finely slice the apple (you can peel it too if preferred).
- Mix cabbage, beetroot, walnuts and apple in a large bowl. Add the vinegar, lemon juice, oil then season to taste and toss. Let it rest, if time allows.
- Stir in the pomegranate seeds and parsley just before serving.
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Categories
- Meal Type: - Dinner - Lunch - Quick & Easy - Salad - Seasonal - Side
- Cuisines: - British
- Occasions: - Christmas - Dinner Party - Thanksgiving
- Ingredients: - Roots & Bulbs
- Health and Diet: - Dairy Free - Detox - Diabetic - Gluten Free - Healthy - Low Salt - Raw Food - Vegan
- Skill Levels: - Easy
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