So good our 11-year-old old sous chef Sophie whipped it up in a flash, and she ate it too!
Ingredients
| ½ | Red onions |
| ¼ head | Red cabbages |
| 1 | Beetroot, large |
| 10 pieces | Pickled ginger |
| 1 Tbsp | Olive oil |
| 1 tsp | Red wine vinegar |
| 1 to serve | Creme fraiche |
| 1 sprinkle | Sea salt |
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Directions
- Using a mandolin or a very sharp knife, finely slice a ¼ head of red cabbage and ½ a red onion into a bowl. Add 1 large beetroot, peeled and grated. Add 10 pieces of pickled ginger finely cut into ribbons, 1 Tbsp olive oil, 1 tsp red wine vinegar and toss it all together.
- Serve with a dollop of creme fraiche, and a sprinkle of sea salt.
