We have so many locally-produced vegetables in season right now in the UK that it seems a shame not to combine them in a crunchy winter coleslaw. And when each is a different colour, so much the better! You could add the seeds of half a pomegranate to the coleslaw for some extra crunchiness and a pop of flavour.
Serves 4-6 as a side salad:
1/2 Savoy cabbage, ideally the softer middle leaves
2 large carrots, scrubbed or peeled
1-2 medium beetroot, scrubbed or peeled
2 tbsp pumpkin seeds, lightly toasted
2 tbsp sunflower seeds
Good drizzle of extra virgin olive oil
1 tbsp apple cider vinegar
Thinly slice the cabbage, and grate the carrots and beetroot on a coarse setting. Combine them all in a bowl, and stir gently to prevent the beetroot turning everything a deep purple!
Lightly toast the pumpkin seeds in a dry frying pan, shaking occasionally to toast both sides. Add the pumpkin seeds and sunflower seeds then drizzle with olive oil and apple cider vinegar and serve.
Eat to improve your heart health