Carrot, Red Cabbage and Beetroot Salad

Method

1. Coarsely grate the carrots and beetroots and place in a bowl.
2. Finely slice the cabbage and onion, add to the bowl and mix well.
3. Put the vinegar or lemon juice into a small screw-top jar.
4. Finely chop or crush the garlic and add it with the salt and pepper to the vinegar/lemon juice.
5. Shake together to mix well.
6. Add the oil to the jar and shake well.
7. Taste and adjust the seasoning to your liking.
8. Place a dry frying pan on the heat and when hot add the seeds. Stir until slightly toasted. (Be careful as they burn rather easily.)
9. While still hot, add a few drops of soy sauce and stir to coat the seeds.
10. Just before serving, shake the dressing again, add it to the salad and mix well.
11. Sprinkle with toasted seeds and serve.

Ingredients

• 2 large carrots
• 2 young raw beetroots
• 0.5 small red cabbage
• 1 onion
• 1 tablespoon(s) wine vinegar or lemon juice
• 1 clove of garlic (optional)
• 3 tablespoon(s) olive oil (or a mixture of olive oil and sunflower oil)
• 1 handful(s) sunflower or pumpkin seeds or a mix of both
• 2 dash(es) soy sauce
• 1 pinch(es) salt and black pepper (to taste)