Ingredients
For the dressing:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 tablespoons Dijon mustard
- pinch of allspice
- sea salt and freshly ground pepper, to taste
For the salad:
- 1/4 head red cabbage, finely shredded with a mandoline
- 1 beetroot, peeled and cut into fine matchsticks
- 1 parsnip, cut into fine matchsticks
- 1 large firm but ripe pear, peeled, cored and finely sliced
- 1 small red onion finely sliced
- 3 tablespoons organic dried cranberries, coarsely chopped
- 1 small bunch flat-leaf parsley, chopped
- 3 tablespoons sunflower seeds, lightly toasted
Instructions
- Mix the cabbage, parsnip and beetroot together in a large bowl with the dressing. Set aside for 10 minutes to allow the flavors to meld.
- Add the remaining ingredients (pear, red onion, cranberries, parsley and sunflower seeds) and mix thoroughly. Serve and enjoy!
Nutrition
Notes
- I like toasted sunflower seeds in this red cabbage slaw, but feel free to use pumpkin seeds. or a mix of them with sunflower seeds, sesame seeds and poppy seeds.