Red cabbage, beetroot & apple salad
Red cabbage, beetroot & apple salad requires approximately 15 minutes from start to finish. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 214 calories, 3g of protein, and 12g of fat per serving. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. A couple people really liked this side dish. If you have juice of lemon, cider vinegar, olive oil, and a few other ingredients on hand, you can make it. 31 person found this recipe to be scrumptious and satisfying.
Instructions
Place the apples, cabbage and beetroot in a large bowl.
Mix together the vinegar, lemon juice, oil and seasoning and pour over the cabbage mixture.
Mix well, then stir in the pomegranate and parsley just before serving.
Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc
Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 20 dollars per bottle.
![Trentadue La Storia Chardonnay]()
Trentadue La Storia Chardonnay
The 2014 Chardonnay, Sonoma Coast, is typical for the variety with aromas of apples, white peaches and citrus. With longer time in the glass nuanced aromas of nutmeg, slight toast and vanilla come to play along with suggestion of pineapple and ripe Meyer lemons. The mouth feel is crisp and restrained with clear minerality and purity of fruit. Rich, elegant and beautifully balanced.