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Festive red cabbage and beetroot salad

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 and 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.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. Thinly slice the cabbage or shred it in a food processor.
  2. Peel then grate the beetroot.
  3. Core and finely slice the apple (you can peel it too if preferred).
  4. 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.
  5. Stir in the pomegranate seeds and parsley just before serving.