Pomegranate Slaw
Serves: 6
Prep Time: 15 mins
- 2 medium carrots, washed and topped and tailed
- 1 medium beetroot
- 300g red cabbage, shredded very finely
- 300g white cabbage, shredded very finely
- 2 red apples, halved, core removed and cut into thin matchsticks
- 25g fresh dill, chopped
- 1 large gherkin/pickled cucumber, chopped into small cubes
- 3tbsp mixed seeds, toasted
- 200g pomegranate seeds
- Lemon Juice and zest
- 1tbsp Dijon mustard
- 3tbsp extra virgin olive oil
| Nutrient | Per 100g | Per serving |
|---|---|---|
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This salad is the perfect BBQ partner, serve with any cooked meats and great on burgers too.
Method
Prepare the coleslaw by shredding the carrots and beetroot through the shredding attachment on a food processor or simply by grating on a coarse grater. Toss together with the red and white cabbage and the apple together and then stir in the dill, gherkin, mixed seeds and pomegranate seeds, mixing well.
Prepare the coleslaw by shredding the carrots and beetroot through the shredding attachment on a food processor or simply by grating on a coarse grater. Toss together with the red and white cabbage and the apple together and then stir in the dill, gherkin, mixed seeds and pomegranate seeds, mixing well.