Slaw
| Half a small red cabbage 2 beetroots 70g cashews 70g raisins Dressing 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 |