This salad is one of my family’s favourites. And it keeps well for days.

For 6-8 people


  • 1/2 of a medium sized organic red cabbage, thinly sliced
  • 2-3 small raw organic beetroots, peeled and finely grated (I use one of the larger sides of a cheese grater)
  • 2-3 small organic carrots, finely grated
  • the rind  (zest) of 2 Moroccan lemons (citron beldi) or clementines (keep the fruit for the sauce)
  • walnuts or pecans (raw or roasted slowly in the oven first)
  • dried cranberries or bilberries/blueberries (avoid the ones with added sugar) – you may also use sliced fresh organic Granny apples or organic clementines segments instead

For the sauce

  • 7-10 tbsp organic extra-virgin olive or avocado oil (adjusted to taste)
  • juice of the above lemons or clementines (adjusted to taste)
  • salt and pepper to taste
  • small bunch of coriander leaves, chopped

Make It

Place the grated and chopped cabbage, carrots and beetroot in a large bowl. Mix the ingredients for the sauce together and pour over the cabbage mixture. Mix well again, then stir in the walnuts/pecans, cranberries or bilberries/blueberries and coriander leaves just before serving. Et voila – a festive, colourful and delicious veggie recipe!




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