Red Cabbage, Beetroot And Apple Slaw

Savor the satisfying and refreshing Red Cabbage, beetroot, and apple slaw in a mustard vinaigrette. An excellent accompaniment to meat and chicken dishes or a delightful standalone option with a slice of bread. This dish boasts vibrant colors and sweet and tangy flavors, this dish has something for everyone.

This slaw is complete without any mayonnaise, which makes it both healthy and vegan.

For the salad you need:

• 1/2 small head of red cabbage, thinly sliced

• 2 large carrots, grated

• 1 medium-sized red onion, thinly sliced

• 1/4 of spring onion, sliced

• The green part of the spring onion, thinly sliced

• 1 beetroot fresh or pickled, grated or thinly sliced

• 1 sweet red apple

How you make the salad:

1. Thinly slice the onion and red cabbage. Grate the carrots and beetroot and slice the green onions.

2. Add the vegetables to a salad bowl.

3. In a separate bowl, add all of the vinaigrette ingredients and whisk them together. Season with salt and pepper to taste.

4. Pour the vinaigrette over the salad and mix it until combined.

For the apple cider vinaigrette you need:

• 1 1/2 tablespoons of coarse-grain Dijon mustard

• 1 teaspoon of regular Dijon mustard

• 50 ml Virgin Olive Oil

• 3 tablespoons of Apple Cider Vinegar

• 1 tablespoon fresh lemon juice

• The sect of half a lemon

• Salt and black pepper, to taste

• Optional 1 tablespoon of brown, raw sugar

How you make the apple cider vinaigrette:

1. In a separate bowl, add all of the vinaigrette ingredients and whisk them together.

2. Season with salt and pepper to taste.

Pour the vinaigrette over the salad and mix it until combined. Serve straight away or keep in the fridge for up to 4 days.

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