March 12, 2010
Posted by Lucy
|Half a small red cabbage
4 tablespoons Extra virgin olive oil
2 tblsp vinegar (whatever you have)
1 teaspoon honey
Salt and freshly cracked pepper
|Wash and peel beetroot and place in a little water and steam for 30 mins. this should soften the beetroot slightly but it should still have still have a slight crunch. Allow to cool. Grate.
Finely shred cabbage and mix with the cooled beetroot.
Toast cashews under the grill for a few minutes and roughly chop. Add to mixing bowl along with raisins.
Mix the ingredients for the dressing and pour over mixture.
Wheat free, gluten free