Beetroot Coleslaw

This salad brightens up any meal. Salting the cabbage makes it soft – easy to chew and easy to digest.

½ small cabbage (about 300g)
1 tsp sea salt
250g beetroot
2 spring onions, sliced fine

Dressing:

1 small orange or mandarin, skin removed
1 clove garlic, chopped
1 Tbsp red wine vinegar
¼ cup olive oil

Use the slicing attachment of a food processor to slice the cabbage fine. Remove into a large bowl. Rub sea salt into the sliced cabbage with your hands, until moisture appears. Leave to stand at room temperature for at least 30 – 40 minutes.
Use the grating attachment of the food processor to grate the beetroot. Add to the cabbage.
Combine dressing ingredients in a small blender until smooth.
Combine dressing, cabbage, sliced spring onions and beetroot. Mix well.

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