Beetroot, Carrot and Red Cabbage Slaw (4)

1 medium beetroot, peeled and coarsely grated DRESSING
2 carrots, peeled and coarsely grated 2 tbsps sherry vinegar
150g red cabbage, thinly sliced 2 tbsps maple syrup
Small bunch parsley, roughly chopped 100 ml olive oil
Small bunch dill, roughly chopped 1 tsp ground cinnamon
60g lightly toasted walnuts or pecans , crushed Salt and pepper
80g dried apricots, sliced

 

  1. Whisk together the dressing ingredients in a small bowl and set aside.
  2. Put all the slaw  ingredients in a large bowl and toss gently.
  3. Spoon over the dressing then toss the slaw again at the table when ready to serve.