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.