Beetroot and Apple Coleslaw Salad
A great tangy variation on coleslaw.
- Chop the apple, carrot and beetroot into fine julienne (cut into thin, matchsticks) and mix together.
- Add the capers and the flat leaf parsley and season well.
- (Optional) For a bit of a kick, stir in some chilli flakes.
- Add a drizzle of olive oil and the lemon juice, then garnish with pumpkin seeds.
This salad is best left for an hour at room temperature for the flavours to marry.