Beetroot & Red Cabbage Slaw with Orange Dressing

3 cups finely shredded Red Cabbage (from half a head)
1 cup grated Beetroot (300g)
1 cup shredded Carrots (from 500g)
1 large Orange (juiced for dressing, segmented for topping)
1/4 cup Olive Oil
2 Tbsp Apple Cider Vinegar (or White Wine Vinegar)
1 tsp Honey (or Maple Syrup)
1/2 tsp Salt, 1/4 tsp Pepper
Optional: 1/2 cup chopped nuts (almonds/walnuts)

Prep Slaw: Finely shred the Red Cabbage. Peel and coarsely grate the Beetroot and Carrots. Place all shredded vegetables into a large bowl.

Make Dressing: In a small jar, combine the Orange Juice (from half an orange), Olive Oil, Vinegar, Honey, salt, and pepper. Shake well until emulsified.

Assemble: Pour the dressing over the vegetables. Toss thoroughly to combine.

Marinate: Let the slaw sit for 10–15 minutes at room temperature to allow the cabbage to soften slightly and absorb the dressing.

Serve: Just before serving, top the slaw with the Orange segments and chopped nuts (if using).

Tips & Additional Ideas

Soften Cabbage: If you prefer a softer slaw, toss it with the salt 30 minutes ahead of time, then rinse and drain thoroughly before adding the dressing.

Balance Flavour: If the dressing is too tart, add a little more honey; if it’s too sweet, add a splash more vinegar.

Using Salad Mix: Combine a handful of your fresh Salad Mix or Spinach with the slaw to add delicate green contrast.

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