Ingredients
- half a medium carrot, peeled and grated
- one small raw beetroot, peeled and grated
- 1/4 of a small celeriac, peeled and grated
- 1/8 of a red cabbage, thinly sliced
- 1/2 stick of celery, thinly sliced
- one small dill pickle, thinly sliced
- 2tbsp sultanas
- 4 tbsp red wine vinegar
- 1 Cox’s apple, cored and sliced
- extra virgin olive oil
Method
- Put the sultanas into a small saucepan with half the vinegar and simmer for a few minutes until the liquid has all gone.
- Mix all the ingredients together and dress with the remaining vinegar and season. Finish with the oil at the end.