I read many cook books, foodie magazines and follow tons of chefs on twitter for new ideas to cook. This recipe is adapted from Good Food magazine to use ingredients that I had in and is fresh and vibrant and makes a nice change from green leaves.
1/2 Red Cabbage
2 Beetroots, raw
2 Apples
2 Pears
A bunch of fresh flat leaf parsley, finely chopped
Dressing
2 tbsp white wine vinegar
Juice of half a lemon
5 tbsp Extra Virgin Olive Oil
Method
1. Finely shred the red cabbage and place in a large mixing bowl
2. Peel and grate the beetroot, and add to the red cabbage
3. Quarter and core the apples and pears then slice finely and mix into the red cabbage and beetroot
4. Whisk the dressing ingredients together and pour over the salad, add most of the parsley and stir well
5. Transfer to a serving bowl and sprinkle with the remaining parsley
Tips
You can slice the red cabbage in a food processor if you have one, and use the grating attachment for the beetroot. However, don’t worry about having red hands forever as the beetroot juice washes off your hands quite easily.