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Rainbow root vegetable slaw
Fruit and vegetables
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
handful fresh
chives
, roughly chopped
handful fresh flatleaf
parsley
, roughly chopped
Tins, packets and jars
15g/½oz
Dijon mustard
Cooking ingredients
2 tbsp
flaked almonds
2 tbsp champagne vinegar, cider vinegar or
white wine vinegar
2 tbsp
olive oil
salt
Back to recipe
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