125 ml green cabbage, thinly sliced 1/2 cup
50 ml red cabbage, thinly sliced 1/4 cup
6 carrots, shredded
4 parsnips, shredded
1 leek, shredded
1 onion
50 ml raspberry honey 1/4 cup
50 ml canola oil 1/4 cup
250 ml rigby orchard dressing 1 cup
15 ml mustard seeds, ground & cooked in little dressing 1 tbsp
1 beet cooked, peeled & sliced
salt & pepper
chives
Mix together; green and red cabbage, carrots, parsnips, leek, onion, raspberry honey, canola oil, dressing, mustard seed, salt and pepper. Mix well and let stand 2 hours.
Serve with beets and chives sprinkled on top.
Serves 6