A slaw for any season from ” The Saffron Tales ” by Yasmin Khan. It goes very well with roast chicken or turkey, but also as part of a salad table. I served it with lamb burgers and new potatoes today.
Ingredients
- 2 medium raw beetroots peeled and coarsely grated
- 150 g red cabbage finely sliced
- 65 g Iranian or Medjool dates pitted and roughly chopped
- 20 g bunch parsley finely chopped
For the dressing:
- 3 tbsps extra virgin olive oil
- 3 tbsps lemon juice
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Servings:
Instructions
- Tip the beetroot into a large bowl, followed by the red cabbage, dates and parsley.
- Whisk the dressing ingredients together in a small bowl. Just before serving drizzle over the salad and give it a good stir.
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