This ruby slaw is a striking addition to any barbecue. Try having it with sausages or game meats, or as a side for schnitzels. If pomegranates aren’t in season, you can simply omit, or replace with a small handful of dried cranberries.
Serves 6-8 as a side.
- ½ red cabbage (approx. 700 g)
- 2 beetroot, peeled and finely grated, or blitzed in a food processor, leaves reserved
- 2 tbsp apple cider vinegar
- 3 tbsp extra-virgin olive oil
- small bunch parsley, roughly chopped
- ½ cup / 50 g walnuts, chopped
- Optional - seeds and juice of 1 pomegranate
- Optional - 2 tbsp marinated feta in oil crumbled
- Cut the cabbage in half, lengthwise, then finely shred crosswise, or use a mandolin. Take 1 tbsp of olive oil and massage the cabbage for 1 minute to help soften.
- If the beets come with leaves still attached, roll up the beet leaves into a cigar and finely shred. Toss the cabbage with the grated beets, parsley and seeds and any resulting juice from the pomegranate. Season with salt and pepper.
- Whisk together the cider vinegar and olive oil and toss the slaw. Top with chopped walnuts and if you like, some crumbled marinated feta.