Photo by Tamara West
So good our 11-year-old old sous chef Sophie whipped it up in a flash, and she ate it too!
- Using a mandolin or a very sharp knife, finely slice a ¼ head of red cabbage and ½ a red onion into a bowl. Add 1 large beetroot, peeled and grated. Add 10 pieces of pickled ginger finely cut into ribbons, 1 Tbsp olive oil, 1 tsp red wine vinegar and toss it all together.
- Serve with a dollop of creme fraiche, and a sprinkle of sea salt.