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
June 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.

Visit deliciousmagazine.co.uk to save recipe

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

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.

Fancy getting a copy in print?

Subscribe to our magazine

Red cabbage and beetroot salad

Ingredients

Method

Beetroot and apple pickle with caraway and coriander

Beetroot and cabbage coleslaw

Grated beetroot and herb salad

More to discover

Red cabbage and beetroot salad

Ingredients

Method

Or, how about...?

Beetroot and apple pickle with caraway and coriander

Beetroot and cabbage coleslaw

Grated beetroot and herb salad

More to discover