Name: Red cabbage, potato and beetroot salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 750 gram can, drained, halved potatoes; 425 gram can, halved baby beetroot; 2 cup red cabbage, shredded; 1 thinly sliced red onion; 1/4 cup mint leaves; 2 tablespoon toasted pine nuts; Dressing; 1/4 cup extra-virgin olive oil; 1/4 cup red wine vinegar; 1 teaspoon maple syrup; 2 teaspoon wholegrain mustard

Ingredients

750 gram can, drained, halved potatoes

425 gram can, halved baby beetroot

2 cup red cabbage, shredded

1 thinly sliced red onion

1/4 cup mint leaves

2 tablespoon toasted pine nuts

Dressing

1/4 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 teaspoon maple syrup

2 teaspoon wholegrain mustard

Method

Red cabbage, potato and beetroot salad

1.In a large bowl, combine potatoes, beetroot, cabbage, onion and mint.

2.Make Dressing as per method below.

3.Pour dressing over salad just before sewing, tossing well. Sprinkle with pine nuts.

Dressing

4.In a small jug whisk all ingredients together. Season to taste.

We used ready toasted pine nuts. To toast your own, toss in a dry frying pan on a medium heat until golden. Remove to a plate straight away to prevent burning. Use slivered almonds, if preferred.
Note

Woman's Weekly Food

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Ingredients

Method

Red cabbage, potato and beetroot salad

Dressing

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