A great way to 'eat the rainbow' and pack in those veggies. Have it as a side dish, or as a main by adding in some roasted chicken, salmon or slices of avocado or tofu.
Ingredients: (serves 2)
1/4 red cabbage, shredded
1/4 white cabbage, shredded
1/2 red onion, finely sliced
1 beetroot, peeled and finely sliced
1/2 pomegranite, seeds only
Handful of cashew nuts toasted.
Handful of flat leaf parsley, roughly chopped
N.B. If you want to make this into a main course, add in some roasted chicken, salmon, tofu or avocado.
x3 tbsps virgin olive oil
x1 heaped tsp wholegrain mustard
x3 tbsps of natural yoghurt (or coconut yoghurt if you want a vegan version)
Shred your vegetables and in a food processor or chop finely. Add the parsley and pomegranite seeds. Mix them all in a bowl. Lightly toast the nuts in a frying pan and add into the mix once cooled.
Make your dressing by mixing the together. Season to taste and pour over your vegetables and mix together. Serve and enjoy.
This dish provides a great source of fibre, vitamins and minerals
Red cabbage is even healthier than it's white variety as it's contains polyphenols which gives it it's red colour and it has antioxidant, anti-inflammatory and anti-cancer benefits.
Pomegranates are packed with vitamin C and antioxidants and the cashews provide a good source of vitamin K, E & B6 as well as a variety of minerals.