Beetroot and carrot coleslaw

2
15 minutes

Ingredients

  • 2 carrots
  • 1 beetroot
  • 1 small garlic clove, minced
  • 2 tbsp of white wine vinegar
  • 2 tbsp of raisins
  • 1 tbsp of olive oil
  • 1 tbsp of lemon juice
  • 1 handful of parsley, small
  • 1 handful of mint, small
  • 1 tbsp of pine nuts, lightly toasted
  • salt
  • black pepper

Method

1
Combine the raisins, vinegar and garlic in a bowl and leave to sit for about an hour
2
Peel the carrots and beetroot and grate them with a box grater or a julienne slicer (a julienne slicer looks prettier)
3
Combine the raisins, vinegar and garlic with the carrots and beetroot, then toss with the olive oil, lemon juice, most of the parsley and mint, salt and pepper
4
Serve the coleslaw scattered with pine nuts and sprinkled with the extra herbs