Coleslaw of red cabbage, beetroot and pomegranate seeds
Total 30 mins
A bowl crowded with vegetables and dressings – our recipe for Coleslaw of red cabbage, beetroot and pomegranate seeds creates a landscape of beautiful contrasts that tastes even better than it looks. A mix of cherry vinegar, honey, mustard and whipping cream dress a bed of fresh fruits and vegetables in this heavenly salad.
Ingredients
200 g finely chopped red cabbages
125 g beetroots in very thin strips
½ tsp coarse salt
¾ tbsp vinegar, e.g. cherry vinegar
¾ tbsp honey
½ tbsp dijon mustard
½ tbsp finely grated, fresh horseradish
1 tbsp whipped cream 38%
½ tbsp vinegar, e.g. cherry vinegar
1 tbsp dried cranberries
½ tbsp olive oil
pepper
1 - 2 apples finely diced, e.g. Cox's orange pippin or pigeon
75 g seeds pomegranates
1 tbsp chopped fresh coriander
Garnish
fresh coriander
Preparation
Preparation
Combine the red cabbage, beetroot, salt and vinegar in a bowl and stir very well to tenderise the vegetables slightly.
Combine the honey, mustard, horseradish, cream, vinegar, cranberries, oil and pepper in a mini-chopper and chop until you have a smooth dressing, then combine with the red cabbage and beetroot.
Finally, stir in the diced apples, pomegranate seeds and coriander.
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