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Red cabbage and beetroot salad

For winter detox or immune system boost I highly recommend this red cabbage and beetroot salad. It’s super healthy, vegan, gluten-free and dairy-free. Also, it’s super easy to throw together and the ingredients are very affordable during the winter! Serve it with grilled meat  & fish or in a sandwich, wrap or burger.  I recommend that you let the flavours infuse for an hour or so before serving (this will also allow the cabbage to soften). You can supplement the salad with shredded carrots, radishes or celeriac too!
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ red cabbage
  • 1 red beetroot
  • ½ red onion
  • ½ red chilli optional
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp olive oil
  • Salt and pepper
  • 1 handful of pumpkin seeds or chopped walnuts
  • 1 handful of flat parsley chopped

Method
 

  1. Thinly slice or shred the cabbage using a food processor.
  2. Grate the beetroot. Finely slice the onion. Deseed the chilli and remove the veins, then finely chop.
  3. Put all the prepared vegetables in a big serving bowl. Add the oil and vinegar then season with salt and pepper. Taste it, and adjust the vinegar and the seasoning.
  4. Mix in most of the parsley and pumpkin seeds. Let it rest until serving.
  5. Serve with a few pumpkins seeds & chopped parsley scattered all over the top.