Red cabbage, beetroot & apple salad

Red cabbage, beetroot & apple salad

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(1 ratings)

Prep: 15 mins No cook


Serves 6 - 8
This salad of shredded vegetables dotted with apple is a vibrant and healthier alternative to coleslaw

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving (6)

  • kcal152
  • fat10g
  • saturates1g
  • carbs14g
  • sugars13g
  • fibre6g
  • protein2g
  • salt0.1g
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  • 3 apple, cored and finely sliced



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 650g red cabbage, thinly sliced
  • 250g raw beetroot, peeled and finely grated



    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 2 tbsp cider vinegar
  • juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 5 tbsp extra-virgin olive oil
  • 50g/2oz pomegranate seeds



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • small bunch parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Place the apples, cabbage and beetroot in a large bowl. Mix together the vinegar, lemon juice, oil and seasoning and pour over the cabbage mixture. Mix well, then stir in the pomegranate and parsley just before serving.

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Comments (1)

phil2u's picture

This was just what I needed to accompany a rabbit stew, especially since I had the main ingredients on hand. I typed in red cabbage, beetroot and apple and this is what I found. I did make a few changes as I had no lemons on had. I used a red wine vinegar and light olive oil and lots of freshly ground black pepper. I also grated the apples as well as the beetroots. Everyone enjoyed it. I'm wondering if a bit of grated fresh horseradish would not give it a little more "kick". I do recommend trying this combination as these ingredients are plentiful in the fall.

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