Red Cabbage & Beetroot Salad
2 Tblsp Olive oil
1 lb red cabbage, grated
Â½ lb beetroot, grated
2 garlic cloves, crushed
1 fl oz apple juice concentrate
2 fl oz cider vinegar
1 fl oz tamari
Heat the oil, add the cabbage, beetroot, onion and garlic, fry gently for 10 mins, stirring occasionally.
Mix the cider vinegar, tamari and concentrated apple juice together.
Pour over the vegetables and cook for a further 10 mins.
Serve with swirl of plain soya yogurt on top.