11 November 2008 - Red Coleslaw - Recipe - Summer 08

Red Coleslaw

You will need

* 1/4 red cabbage finely shredded and chopped * 1 medium beetroot, peeled and grated * 1 small white or red onion peeled and finely chopped * 2 tbsp olive oil * 1 tbsp lemon juice * 1 tsp white wine vinegar *

If you have a food processor then use the grating blade to help speed up the grating process, if you are using a hand grater it may take a little longer but it is worth persevering to get the vegetables as small as possible.

The red cabbage should be grated first and then chopped to make it as small as possible.

Mix together the dressing ingredients, olive oil, lemon juice and white wine vinegar in a small jug and put to one side.

Place all the vegetables in a large bowl and stir together thoroughly.

Pour the dressing over the vegetables and stir well so as to coat all the vegetables, this will help to preserve the coleslaw for up to 4 days in a sealed container in the fridge.

Give the coleslaw a good stir before serving.

This is a colourful coleslaw and will brighten any meal, not just salad.

 Try serving a spoonful inside a butterhead lettuce leaf for a pretty salad.

 Serve in the centre of a rice salad that has sweetcorn added to the rice.

 Place on top of a jacket potato

 (cosmos baking potatoes are still available on our self select list).

However you enjoy your red coleslaw your liver will thank you for it as it is a great aid to detoxification, so make up a batch today and keep it in the fridge ready to add to your meal.