I love my red coleslaw. You can add any red or orange colour vegetables, but the essential ingredients are Red Cabbage and fresh Beetroot. If you want to keep the orange colour of Carrot, rinse sliced beetroot and drain well before place in the bowl. Otherwise the beetroot will make everything red!


Makes

4 Servings

Ingredients

Red Cabbage 1/6 *about 200g
Carrot 1
Beetroot 1
Dried Cranberries 2 tablespoons
Balsamic Vinegar OR Vinegar of your choice 2 to 3 tablespoons
Olive Oil 2 to 3 tablespoons
Sugar 1 teaspoon
Salt 1/4 to 1/2 teaspoon
Freshly Ground Pepper
*Shortcut: Use ready-made Balsamic Salad Dressing

Method
  1. Slice all vegetables into 2 to 3mm strips using a slicer or by knife, and place in a large bowl. Add Dried Cranberries.

  2. Other Ingredients Suggestions: Red Capsicum, Tomato, Blood Orange, Red Radish, Red Pepper, Red Onion, Pomegranate, Purple Shiso, etc.

  3. Mix Vinegar, Olive Oil, Sugar, Salt and Pepper in a small bowl, add extra Salt or/and Sugar to suit your taste. You may wish to use your favourite Balsamic Salad Dressing. Add the dressing to the vegetables and mix well. Set aside for about 15 minutes to let it well seasoned before serve.