Put some zing on the table with this raw red salad
Ingredients
- 3 plump garlic cloves, crushed
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil
- 450g raw baby beetroot
- 100g shredded red cabbage
- 1 small bunch spring onions, shredded
- 2 tbsp chopped fresh parsley
- 1 tbsp poppy seeds
Method
- 1. Put the garlic, mustard and vinegar into a bowl and whisk well. Gradually whisk in the olive oil and season generously. Set aside.
- 2. Peel the beetroot and grate using a grater or food processor. Put into a bowl with the shredded cabbage and spring onions, parsley and poppy seeds. Drizzle over the dressing and toss together using two forks.
Wine Recommendation
This is a difficult match for wine, but a Belgian wheat beer makes a deeply refreshing partner.