Beetroot and Red Cabbage Slaw

Beetroot and Red Cabbage Slaw

This is a very colourful red cabbage salad with a nice and tangy beetroot dressing.

Beetroot and Red Cabbage Slaw
  • 6½ tablespoons extra-virgin olive oil
  • 3 spring onions, cut diagonally
  • ½ small red cabbage, thinly shredded
  • 8 red radishes, julienned
  • 3 tablespoons chopped fresh dill
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • salt and freshly ground black pepper, to taste
  • 2 medium-sized beetroot, peeled and grated
  • 2 tablespoons Dill Pickle Relish
  1. Heat 2 tablesppoons of extra-virgin olive oil in a fryingpan over medium-high heat. Add the grated beetroot, season with salt and pepper and cook, stirring every now and then until tender (about 4 - 5 minutes).
  2. Transfer the beetroot to a bowl and allow cool. Add the Dijon mustard and vinegar to the beetroot.
  3. Whisk in the remaining extra-virgin olive oil slowly with a steady stream.
  4. Add the fresh dill, radishes, shredded red cabbage, sliced spring onions and dill pickle relish.
  5. Toss to combine thoroughly. Taste and adjust seasoning with salt and pepper.

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