|Vibrant colours for vibrant health!|
One of the challenges involved in getting a weekly veg box is figuring out tasty ways of enjoying vegetables you wouldnt usually choose to eat. I'm no great fan of cabbage cooked, but I dont mind coleslaw. I was out of carrots so thought I'd experiment with beetroot which has a similar texture and sweetness to carrot. The mint in our garden has gone nuts so I thought adding a bit of that would give a nice counter to the sweetness. Mr Duncan said this was the best coleslaw I've made yet.
Beetroot is full of iron and folate
Cabbage is antioxident and also contains a phytonutrient called Di-Indole Methane that helps with metabolising estrogen effectively.
- Apple cider vinegar
- Olive oil
Grate the beetroot and finely chop the cabbage and mint. Toss together in apple cider vinegar and olive oil dressing.