
Apple & Beetroot Slaw
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Recipe:
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2 apples, cored and julienned
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2 medium beetroots, peeled and grated
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1/2 cup shredded cabbage
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1 tablespoon apple cider vinegar
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1 tablespoon olive oil
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1 teaspoon honey
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Salt and pepper to taste
Instructions:
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In a large bowl, combine the apples, beetroot, and shredded cabbage.
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In a small bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and pepper to create the dressing.
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Toss the vegetables and apples in the dressing, making sure everything is well-coated.
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Serve chilled or at room temperature as a side dish or topping for sandwiches.