Red cabbage, beetroot & apple salad
This salad of shredded vegetables dotted with apple is a vibrant and healthier alternative to coleslaw
Difficulty and servings
Serves 6 - 8
Easily doubled
Preparation and cooking times
Prep 15 mins
NO COOK
Vegetarian, Vegan
- 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.
PER SERVING (6)
152 kcalories, protein 2g, carbohydrate 14g, fat 10 g, saturated fat 1g, fibre 6g, sugar 13g, salt 0.1 g
Recipe from Good Food magazine, June 2012.
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http://www.bbcgoodfood.com/recipes/2196656/
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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
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Difficulty and servings
Serves 6 - 8
Easily doubled
Preparation and cooking times
Prep 15 mins
NO COOK
Vegetarian, Vegan
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
PER SERVING (6)
152 kcalories, protein 2g, carbohydrate 14g, fat 10 g, saturated fat 1g, fibre 6g, sugar 13g, salt 0.1 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
