Red cabbage and beetroot salad

Name: Red cabbage and beetroot salad
Prep time: 15 min
Total time: 15 min
Yield: Serves 6
Cuisine: British recipes
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

Easy
July 2004

Easy
July 2004

Serves 6
Ready in 15 minutes.

This refreshing, zingy salad is a celebration of red cabbage. It’s a wonderful accompaniment to an outdoor summer feast. For something a little richer, try this beetroot and cabbage coleslaw.

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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

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

Put the garlic, mustard and vinegar into a bowl and whisk well. Gradually whisk in the olive oil and season generously. Set aside.
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.

Method

Put the garlic, mustard and vinegar into a bowl and whisk well. Gradually whisk in the olive oil and season generously. Set aside.
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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