Rainbow root vegetable slaw
HB-8026 · Hand-built original
Sliced beetroot, cabbage and carrot ribbons are tossed with chives, parsley and flaked almonds in a mustard and vinegar dressing.
Side dishes30 minServes 4–6104 kcalGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumRenal
Main ingredient: fresh beetroot
Servings:4quantities adjust to match
Ingredients
- 1 fresh beetroot, peeled and thinly sliced
- 4 pickled whole baby beetroots, thinly sliced
- ½ white cabbage, thinly sliced
- 1 carrot, peeled and shaved into ribbons
- 2 tbsp flaked almonds
- handful fresh chives, roughly chopped
- handful fresh flatleaf parsley, roughly chopped
- 2 tbsp champagne vinegar, cider vinegar or white wine vinegar
- 2 tbsp olive oil
- ½oz Dijon mustard
- salt
Method
- Combine the fresh and pickled beetroot slices, cabbage, carrot ribbons, most of the flaked almonds, chives and parsley in a large bowl.
- Whisk the vinegar, olive oil and Dijon mustard together in a small jar and season the dressing with salt.
- Pour the mustard dressing over the vegetables and toss the slaw until every slice is lightly coated.
- Scatter the reserved almonds and herbs over the top and serve the slaw straight away while the vegetables stay crisp.
Prep: 30 min · Cook: PT0H0M0S
Nutrition (per serving, where published)
104 kcalCalories
1.6 gProtein
1.6 gCarbs
10.5 gFat
1.2 gSaturates
0.8 gFibre
0 gSugars
0 mgSodium
0 mgCholesterol
60 mgPotassium
19 mgCalcium
0.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data