Ingredients
200g carrots
. of a red cabbage
1 small/medium beetroot
3-4 radishes
3 tbsp mixed pumpkin, sesame and/or sunflower seeds
3 beetroot tops or kale leaves
small bunch of parsley
1 lemon, lime or 2 tbsp of Apple Cider Vinegar (ACV)
Olive Oil or Sesame oil for Asian twist
2 tbsp chickpeas or red kidney beans – optional – adds bulk for more substantial side dish.
Method
Coarsely grate the carrots into a bowl and finely shred the read cabbage. Dress with a
splash of olive oil and a squirt of lemon juice or ACV. Slice the radishes and add them
to the top.
Toast the seeds in a dry pan until they brown just slightly. Add a pinch of chilli flakes
if you like. Grate the beetroot and add it to the carrot - but don’t mix until you are
ready to eat. Shred the leaves and roughly chop the parsley. Add to the carrots and
beetroot, mix and top with the seeds.
Add the chickpeas or kidney beans if using. Toss to coat with the oil and a rest of the
lemon or ACV.
NOTE: Perfect as a side dish to practically anything – like the falafels above!