Vegetable Recipes



A lovely alternative to your usual coleslaw




  • Half a small red cabbage
  • 2 beetroots
  • 70g cashews
  • 70g raisins
  • Dressing
  • 4 tablespoons Extra virgin olive oil
  • 2 tblsp vinegar (whatever you have)
  • 1 teaspoon honey
  • Salt and freshly cracked pepper


  1. Wash and peel beetroot and place in a little water and steam for 30 mins. this should soften the beetroot slightly but it should still have still have a slight crunch. Allow to cool. Grate.
  2. Finely shred cabbage and mix with the cooled beetroot.
  3. Toast cashews under the grill for a few minutes and roughly chop. Add to mixing bowl along with raisins.
  4. Mix the ingredients for the dressing and pour over mixture.
  5. Wheat free, gluten free


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