Red cabbage, beetroot & apple salad
By Good Food
This salad of shredded vegetables dotted with apple is a vibrant and healthier alternative to coleslaw
- Prep:15 mins
No cook - Serves 8
- Easy
Nutrition per serving
- kcal 152
- fat 10g
- saturates 1g
- carbs 14g
- sugars 13g
- fibre 6g
- protein 2g
- salt 0.1g
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
Method
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.