This ruby slaw is a striking addition to any barbecue. Try having it with sausages or game meats, or as a side for schnitzels. If pomegranates aren’t in season, you can simply omit, or replace with a small handful of dried cranberries.

Serves 6-8 as a side.

INGREDIENTS

• ½ red cabbage (approx. 700 g)
• 2 beetroot, peeled and finely grated, or blitzed in a food processor, leaves reserved
• 2 tbsp apple cider vinegar
• 3 tbsp extra-virgin olive oil
• small bunch parsley, roughly chopped
• ½ cup / 50 g walnuts, chopped
• Optional - seeds and juice of 1 pomegranate
• Optional - 2 tbsp marinated feta in oil crumbled

METHOD

1. Cut the cabbage in half, lengthwise, then finely shred crosswise, or use a mandolin. Take 1 tbsp of olive oil and massage the cabbage for 1 minute to help soften. 
2. If the beets come with leaves still attached, roll up the beet leaves into a cigar and finely shred. Toss the cabbage with the grated beets, parsley and seeds and any resulting juice from the pomegranate. Season with salt and pepper.
3. Whisk together the cider vinegar and olive oil and toss the slaw. Top with chopped walnuts and if you like, some crumbled marinated feta.