Root vegetable slaw is a fantastic healthy alternative to your classic creamy coleslaw, making it an ideal accompaniment to a midweek meal or as a side to something more indulgent. The vegetables are hearty, filling and have a wicked crunch. Texture is so important when we eat, although it is something we often forget to include. I've made my slaw pink because I am an avid believer that we eat with our eyes, I love my food to look interesting and enticing. Red beetroot has done the staining and it works so well with the carrot, celeriac and onion. This is an ultra easy recipe, teams perfectly with fattier meats like pork or even leftover beef with jackets potatoes. I've served mine with sticky ribs which I would highly recommend, click here for the recipe.
Makes 1 big bowl
1 large beetroot
1 red onion
Bunch of curly parsley, chopped
4 tbsp olive oil, good quality
1 tbsp lemon juice
1 tbsp red wine vinegar
Salt and pepper
Using a mandolin shred the vegetables into a large mixing bowl. They should be in small strips, as pictured below. Mix and then throw in the chopped parsley.
Now to make the dressing; combine the olive oil, vinegar, lemon juice and a good helping of season in a bowl.
Pour the dressing over the vegetables, mix thoroughly and taste, add more seasoning if necessary. Serve immediately and enjoy!