Red Cabbage and Beetroot Slaw
Not rated yet
1 / 2
Red cabbage and roasted beetroot slaw with walnuts, dried cranberries, and a bold dressing.
Total1:301 h 30 min
Prep0:1515 min
Wait1:151 h 15 min
Servings44
Per serving275 kcal275 kcal
Ingredients
Preparation
Red cabbage1/2 pcs
Large beetroot1 pc
Red onion1 pc
Walnut50 g
Dried cranberry50 g
Dressing
Red wine vinegar4 tbsp
Honey1.5 tbsp
Olive oil6 tbsp
Soy sauce1 tsp
Lemon juice1 tbsp
Salt and pepper
Ingredients
Preparation
Red cabbage1/2 pcs
Large beetroot1 pc
Red onion1 pc
Walnut50 g
Dried cranberry50 g
Dressing
Red wine vinegar4 tbsp
Honey1.5 tbsp
Olive oil6 tbsp
Soy sauce1 tsp
Lemon juice1 tbsp
Salt and pepper
1
Wrap the beetroot in aluminium foil.2
Bake the beetroot in an oven preheated to 180°C for about 40-50 minutes, until soft.3
Grate the cooled beetroot on a coarse grater.4
Shred the red cabbage.5
Finely chop the onion.6
Toast the walnuts in a pan.7
Add the walnuts and dried cranberries to the cabbage and onion.Dressing
8
Combine the olive oil, red wine vinegar, soy sauce, honey, and lemon juice, season with salt and pepper, then mix thoroughly.9
Add the beetroot to the slaw, pour over the dressing, and mix.10
Chill the slaw in the fridge for at least 30 minutes so the flavors can blend.Serving
Serve optionally with blue cheese, such as Roquefort or Gorgonzola.
