Winter root vegetable salad

LUNCH for 4 people

200 g red cabbage

1 big beetroot

3 carrots

1 red onion

1 mild red chilli (finely diced)

1 thumb-sized piece of fresh ginger (peeled and finely diced

60 g dried cranberries

1 handful of parsley leaves (cut roughly)

DRESSING

2 tbsp red wine vinegar

2 tbsp raspberry vinegar

1 tbsp soy sauce

1 tsp honey or agave

1/2 lemon (peel and juice)

3 tbsp olive oil

1. Slice the red cabbage and union very finely (if you have a mandolin use it! makes your life a lot easier).
2. Take a vegetable peeler and peel the beetroot and carrots in small slivers. Then cut the slivers into small long strips. You should end up with julienne cut beetroot and carrots.
3. Make the dressing by whisking all the ingredients together. Add salt and pepper to taste
4. Add all the ingredients together in a large mixing bowl and drizzle the dressing on top and mix well. Let it marinate for at least 30 minutes.
5. Sprinkle the parsley on top and BON APPÉTIT!