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Red cabbage, beetroot & apple salad

Red cabbage, beetroot & apple salad

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A star rating of 4.5 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 6 - 8

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

  • Vegan
  • Vegetarian
Nutrition: per serving (6)
HighlightNutrientUnit
kcal152
fat10g
saturates1g
carbs14g
sugars13g
fibre6g
protein2g
low insalt0.1g
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Ingredients

  • 3 apples , cored and finely sliced
  • 650g red cabbage , 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

Method

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2012

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Overall rating

A star rating of 4.5 out of 5.4 ratings
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