Creamy cabbage and beetroot salad

Recipe from: 11/5/1992 12:00:00 AM
Ingredients 7
Servings 5
Time

Ingredients

  • 425
    g
    beetroot slices, drained, juice reserved
  • 500
    g
    cabbage, shredded
  • 125
    ml
    mayonnaise
  • 15
    ml
    brown grape vinegar
  • 5
    ml
    creamed horseradish sauce
  • 5
    ml
    salt
  • 60
    ml
    seedless raisins
 

Method

 
Cut the beetroot slices into julienne strips. Mix lightly with the shredded cabbage. Blend the remaining ingredients (but use only 125 ml of the reserved beetroot juice) and pour over the beetroot and cabbage mixture. Mix lightly to coat all the salad ingredients with the dressing. Cover with plastic wrap and chill until needed. The salad keeps well in the fridge for a few days. Serves 4-6.
 

 

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