Beetroot Coleslaw
Serves 4 -6
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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