Cook: 0

Serves: 4-6

This recipe is all about the crunch! Thanks to the red cabbage and beetroot, it makes a striking addition to a buffet and tastes good too!

Method:

Make the dressing: place the lemon juice, olive oil, creamed horseradish, thyme leaves and sugar in a jar. Top with a lid and shake well to combine. Season with salt and freshly ground pepper.
Mix the salad ingredients together in a large serving bowl. Pour over the dressing and toss through. Serve.

Recipe extracted from: The Kew Gardens Salad Book (Kew Publishing)

Photo: Hugh Johnson

Topics:

Ingredients

Name: Simple, fresh and juicy chopped salad
Yield: 4-6
Ingredients: 3 radishes, finely chopped; 1 celery stalk, finely chopped; ¼ red or white cabbage, finely chopped; 2 gherkins, finely diced; 1 mini cucumber or ¼ cucumber, diced; 2 cooked beets, diced; 1 spring onion, finely chopped; 1 apple, finely chopped, tossed with the juice of ½ lemon; For the dressing:; Juice of ½ lemon; 3 tbsp extra virgin olive oil; 1 tsp creamed horseradish or wholegrain mustard; 1 tsp thyme leaves; ½ tsp sugar; Salt and freshly ground pepper

3 radishes, finely chopped
1 celery stalk, finely chopped
¼ red or white cabbage, finely chopped
2 gherkins, finely diced
1 mini cucumber or ¼ cucumber, diced
2 cooked beets, diced
1 spring onion, finely chopped
1 apple, finely chopped, tossed with the juice of ½ lemon
For the dressing:
Juice of ½ lemon
3 tbsp extra virgin olive oil
1 tsp creamed horseradish or wholegrain mustard
1 tsp thyme leaves
½ tsp sugar
Salt and freshly ground pepper

Simple, fresh and juicy chopped salad

Topics:

Ingredients

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