Red cabbage and beetroot salad

Red cabbage and beetroot salad
  • Serves icon Serves 6
  • Time icon Ready in 15 minutes

This refreshing zingy salad is a celebration of purple. It’s a wonderful accompaniment to an outdoors summer feast.

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.

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