Red cabbage and beetroot salad recipe | delicious. magazine
This refreshing, zingy salad is a celebration of purple. It's a wonderful accompaniment to an outdoor summer feast.
Ingredients
- 3 plump garlic cloves, crushed
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil
- 450g raw baby beetroot
- 100g shredded red cabbage
- 1 small bunch spring onions, shredded
- 2 tbsp chopped fresh parsley
- 1 tbsp poppy seeds
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