Weekend Herald - Canvas

Ruby Red Salad


Ready in 15 mins Serves 6 as a side

¼ red cabbage, very thinly sliced 2 beetroot, peeled and coarsely grated ½ small red onion, halved and very thinly sliced

¼ cup finely chopped mint leaves Zest of ½ an orange, finely grated

¼ cup freshly squeezed orange juice 2 Tbsp extra virgin olive oil

½ tsp salt

Ground black pepper, to taste

Combine the vegetables, mint and orange zest in a large mixing bowl. Mix together orange juice, oil, salt and pepper, pour over slaw and toss to combine. This salad can be prepared in advance and chilled for up to 8 hours until needed.

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