Everything red salad
SERVES 8 PREP TIME 15 MINUTES
Trim 500g bunch each of baby beetroot and radishes, 1 small red onion and ¼ medium red cabbage. Shave vegetables thinly using a V-slicer or mandoline; combine in a bowl with ⅓ cup dried cranberries. Whisk ⅓ cup extra virgin olive oil, 2 tablespoons red wine vinegar, ½ teaspoon smoked paprika and 1 crushed clove garlic in a jug; season to taste. Pour dressing over salad; toss gently.