Name: Red cabbage, potato and beetroot salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 750 gram can potatoes, drained, halved; 425 gram can baby beetroot, drained, halved; 2 cup shredded red cabbage; 1 red onion, thinly sliced; 1/4 cup mint leaves; 2 tablespoon toasted pine nuts; 1/4 cup extra virgin olive oil; 1/4 cup red wine vinegar; 2 teaspoon wholegrain mustard; 1 teaspoon maple syrup

Ingredients

750 gram can potatoes, drained, halved

425 gram can baby beetroot, drained, halved

2 cup shredded red cabbage

1 red onion, thinly sliced

1/4 cup mint leaves

2 tablespoon toasted pine nuts

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar

2 teaspoon wholegrain mustard

1 teaspoon maple syrup

Method

1.In a bowl, combine all the ingredients.

2.Make dressing by whisking together olive oil, vinegar, mustard and maple syrup in a small jug. Season to taste. Pour over salad and toss well to serve.

Women's Weekly Food

Ingredients

Method

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