Recipe of the Week Beet, Carrot and Cabbage Slaw
By simply shredding all the ingredients and turning them in to a coleslaw, you suddenly have a delicious and nutritious, tri-colour, super-foods meal – particularly if you take out the not so healthy mayonnaise and replace it with a simple oil/vinegar dressing. Check out the recipe below – you won’t be disappointed.
This will keep for 3-4 days in the fridge.
2 beets, peeled and shredded
2 small carrots, shredded
1/4 cabbage, thinly sliced
2 lemons, zest and juice
2 Tablespoons rice vinegar
4 Tablespoons vegetable or olive oil
1 Tablespoon honey
2 cloves garlic, peeled and grated
Salt and pepper to taste
Combine the vegetables with lemon zest in a very large bowl. In a small bowl, whisk together remaining ingredients with lemon juice. Season with salt and pepper to taste. Add it to the vegetables and mix well.