Red cabbage, beetroot & apple salad

Red cabbage, beetroot & apple salad

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins No cook

Skill level

Easy

Servings

Serves 6 - 8

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving (6)

kcalories
152
protein
2g
carbs
14g
fat
10g
saturates
1g
fibre
6g
sugar
13g
salt
0.1g

Ingredients

  • 3 apples, cored and finely sliced
  • 650g red cabbages, thinly sliced
  • 250g raw beetroot, peeled and finely grated
  • 2 tbsp cider vinegar
  • juice ½ lemon
  • 5 tbsp extra-virgin olive oil
  • 50g/2oz pomegranate seeds
  • small bunch parsley, chopped

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

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.

Recipe from Good Food magazine, June 2012

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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.

Questions

Tips