Beetroot slaw with apple and red cabbage

Beetroot slaw with apple and red cabbage




  • 2 beetroot, peeled and cut into matchsticks
  • ½ red onion, chopped
  • ¼ red cabbage, shaved thinly 50g
  • 50g walnuts, roughly chopped and toasted
  • 1 granny smith apple, cored and cut into matchsticks
  • 4 sprigs mint, leaves picked
  • Extra virgin olive oil, for coating
  • Sea salt and freshly ground black pepper


  • 3 heaped tablespoons sour cream
  • 4 tablespoons extra virgin olive oil
  • Juice of 1 large lemon
  • 2 tablespoons raw sugar
  • 1½ tablespoons red wine vinegar
  • Sea salt and freshly ground black pepper


  1. Combine the beetroot, onion and cabbage in a bowl.
  2. To make the dressing, whisk together all the ingredients in a small bowl until smooth. Pour the dressing over the salad and scrunch with your hands to combine well.
  3. Toss the walnuts, apple and mint in a little olive oil and season with salt and pepper.
  4. Place the cabbage in a serving bowl and top with the apple and walnut mixture.

Recipe and image from "Feasting", by Karen Martini, with photography by Earl Carter, published by Lantern, $39.95rrp.

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