Red salad | Women's Weekly Food

Ingredients

• 2/3 cup (160ml) tarragon vinegar
• 1/4 cup (55g) caster sugar
• 1 medium red onion (170g), halved, sliced thinly
• 1/2 medium red cabbage (750g), shredded finely
• 1/4 cup (20g) flaked almonds
• 450 gram can baby beetroot (beets)
• 3 cups (900g) shredded cooked chicken (see tip) (optional)
• 1/4 cup fresh chives, cut into short lengths
• 2 small radicchio (300g), cut into thin wedges
• 150 gram goat's cheese
• 1 tablespoon extra virgin olive oil