This purple salad scattered with jade green soya beans accentuates the natural colour of beetroot and will cheer up any dinner table. You can prepare this salad a couple of days ahead to serve as a side dish or use in place of coleslaw. Adding the soya beans immediately before serving will prevent them discolouring. To serve this salad as a main course, simply add either rice or noodles with cooked chicken or tofu.
Purple Salad with Beetroot and Soya Beans
Serves 4-6
Ingredients
200g Haywards red cabbage, thinly sliced
200g drained Hayward's beetroot slices, cut into batons
50g walnut pieces
2-3 small carrots, cut into matchsticks
1 medium red onion, thinly sliced into half moons
1 tbsp groundnut oil
1 tbsp wine vinegar (red or white are both fine)
1 tbsp clear honey 100g frozen soya beans
salt and pepper to taste
Directions
In a large bowl, place the red cabbage, Hayward's beetroot, walnut, carrot and red onion.
In a small jug, make the dressing by mixing the groundnut oil, wine vinegar and clear honey. Mix with a fork or small whisk.
Pour the dressing over the salad ingredients and combine throughout. Refrigerate and cover if not serving right away.
When ready to serve, cook the soya beans either by boiling or microwaving for a few minutes according to pack instructions. Once cooked, cool the beans down in cold water and drain. Scatter the cold beans on top of the salad vegetables and serve.