This winter Beetroot salad is packed with fresh carrot, beetroot and cabbage in a zesty orange and cayenne dressing.
This salad comes together in less than 20 minutes and requires no cooking. It is a great quick side salad to serve with your next meal, take to work for lunch or contribute to a pot luck.
This winter salad has added protein from the chickpeas and cashews. They add a lovely crunch and texture whilst also making it more filling.
Ready in 15 minutes and packed with flavour and texture.
Grate/shred the carrots, cabbage and beetroot and place in a large bowl. Add the drained chickpeas.
Roughly chop the cashews and add to the bowl along with the chopped apricot. Give it a good mix.
In a small bowl mix the juice from the orange, olive oil, cayenne pepper (depending how spicy you want it) and salt.
Drizzle over the salad, and mix.
Finely chop the coriander and mix into the salad too, leaving some to garnish on top.
Serve straight away or place in an air tight container in the fridge for 2-3 days.
If you are making this ahead of time/serving for guests add the chickpeas, nuts and apricots just before serving or they will turn purple from the beetroot!
Add tofu/seitan to make this salad more of a meal.
Enjoy your healthy and crunchy salad!!
How to make
For the ingredients
1/2 red cabbage
3 cooked beetroots
1 tin cooked chickpeas
2 tbsp extra virgin olive oil
1/4-3/4 tsp cayenne pepper
1/2 tsp salt
2 handfuls fresh coriander
1/2 cup cashews
1/4 cup dried chopped apricots
salt and pepper to taste