Red cabbage, beetroot & apple salad

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


  • 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


  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.

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