Pink Salad

Pink Salad

3.9 13 ratings

Prep. 5 min

Total 10 min

6 portions

Ingredients

white cabbage cut in pieces
300 g
carrots cut in pieces
300 g
beetroots cooked, cut in pieces
300 g
olive oil
125 g
large egg
1
fine sea salt
½ tsp
Dijon mustard
1 tsp
fresh coriander leaves
10 g
Worcestershire sauce
¼ tsp
ground black pepper
1 pinch
lemon juice
20 g

Nutrition per 1 portion

Calories 254 kcal / 1062 kJ

Protein 3 g

Fat 22.3 g

Carbohydrates 10.3 g

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Also featured in

Picnic 10 Recipes
UK and Ireland

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