Salad dressings & dips
Red cabbage, beetroot & pear slaw
A fast winter slaw; sweet, earthy and sharp. It makes a great salad or side dish over the festive period. You can nudge up the vinegar slightly and leave it to macerate for a day, and it will act almost like a pickle to serve alongside a cheeseboard or some cold cuts.
Ingredients
- ¼ of a red cabbage
- 1 medium beetroot
- 1 unripe pear
- ½ tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 celery stick, finely diced
- 30g walnuts
- 30g dried cranberries
Method
-
Step 1
Slice the cabbage as finely as you can. Peel the beetroot and cut it into fine matchsticks (or you can coarsely grate it to save time). Do the same with the pear – you needn’t peel it though.
-
Step 2
Whisk the mustard and vinegar together in a mixing bowl with a generous pinch of salt. Whisk the oil in bit by bit until you have a dressing.
-
Step 3
Throw the cabbage, beetroot, pear and celery into the bowl along with the walnuts and cranberries. Mix well and leave to sit for 5 minutes. Taste and tweak the seasoning with more salt and vinegar to your liking.