Rainbow root vegetable slaw
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 4–6
Such a beautiful array of colours in this root vegetable slaw. The fresh veggies and herbs are complemented by a zingy mustard dressing. Perfect with a roast chicken dinner.
Each serving provides 261 kcal, 6.3g protein, 8.9g carbohydrate (of which 12.2g sugars), 15.8g fat (of which 1.7g saturates), 7.4g fibre and 0.33g salt.
Ingredients
For the slaw
- 1 fresh beetroot, peeled and thinly sliced
- 4 pickled whole baby beetroots, thinly sliced
- ½ white cabbage, thinly sliced
- 1 carrot, peeled and shaved into ribbons
- 2 tbsp flaked almonds
- handful fresh chives, roughly chopped
- handful fresh flatleaf parsley, roughly chopped
For the dressing
- 2 tbsp champagne vinegar, cider vinegar or white wine vinegar
- 2 tbsp olive oil
- 15g/½oz Dijon mustard
- salt
Method
To make the slaw, combine all of the ingredients in a large bowl, reserving some of the toasted almonds and herbs for the garnish.
To make the dressing, whisk or shake all of the ingredients in a jar with a tightly sealed lid. Season with salt to taste.
Toss the dressing through the slaw, top with the reserved almonds and herbs and serve.
Recipe tips
This creates quite a sharp dressing but you can add more oil to mellow it if preferred.
