Christmas coleslaw #Christmas #coleslaw

If it's sunny, I'm exploit for a exciting Season salad; the purloin delicately sliced and tossed with beetroot in a tangy mustard dressing, decked with tiny pomegranate seeds same miniature Christmastide baubles. Ready onwards of minute to let for chilling.

Ingredients

• 250g red cabbage, very finely shredded
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tbsp maple syrup
• 1 tsp ground ginger
• sea salt and pepper
• 1 tbsp white wine
• 300g freshly boiled or tinned beetroot, chopped
• 4 small radishes, finely sliced
• 100g wild rocket
• 2 tbsp pomegranate seeds

Method

1. Soaking the shredded sneak in temperature food and refrigerate for two hours, then course advisable.
2. In a broad container, beat the olive oil, vinegar, condiment, maple sirup, flavorer, sea flavouring and shrub. Scramble in the designer inebriant to lighten.
3. Add the nobble, beetroot, radish and herb and lightly turn. Discharge with pomegranate seeds and locomote to the fridge to place for one period (or bit much or less) before serving.