Red Cabbage Beetroot Salad

Ingredients

• 500 g red cabbage
• 500 g beetroot
• 100 g radishes
• 3 tbsp apple cider vinegar
• 1 tbsp Lemon Juice
• 1 pinch sugar
• Salt
• Pepper (freshly ground)
• 150 g mixed leaf lettuce (radicchio and lollo rosso)
• 40 g walnut kernels
• 3 tbsp nut oil

Instructions

1. 1.

   Wash, trim and finely slice or shred the cabbage. Peel the beetroot, cut into 3–4 mm thick slices and remove small hearts. Wash, trim and finely shave the radishes. Combine cabbage, beetroot and radishes in a bowl and mix with vinegar, lemon juice, sugar, salt and pepper; let marinate in the refrigerator for about 30 minutes.

2. 2.

   Rinse the leaf lettuce, shake dry, trim and tear into bite‑sized pieces.

3. 3.

   Toast walnut kernels in a hot pan until fragrant. Remove, cool slightly and roughly chop.

4. 4.

   Add the toasted walnuts and nut oil to the salad, mix with the vegetables, adjust seasoning and serve immediately.