Zesty beetroot with watercress
Add a splash of vibrant colour to a midweek meal with this unusual side salad
Red cabbage, beetroot & apple salad
Serves 6 - 8
Easy
Prep:
No cook
This salad of shredded vegetables dotted with apple is a vibrant and healthier alternative to coleslaw
Skip to ingredients
- 3 applescored and finely sliced
- 650g red cabbagethinly sliced
- 250g raw beetrootpeeled and finely grated
- 2 tbsp cider vinegar
- juice ½ lemon
- 5 tbsp extra-virgin olive oil
- 50g/2oz pomegranateseeds
- small bunch parsleychopped
Nutrition: per serving (6)
- kcal152
- fat10g
- saturates1g
- carbs14g
- sugars13g
- fibre6g
- protein2g
- salt0.1glow
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.
