Beetroot and Red Cabbage Salad

[Guest guest]

Beetroot and Red Cabbage Salad

 

 

250 g (9 oz) sugar snap peas

4 medium beetroot, coarsely grated

1/2 medium red cabbage, finely shredded

 

Dressing:

 

2 teaspoons grated orange rind

1/3 cup orange juice

1/2 cup oil

8 teaspoons cider vinegar

4 teaspoons poppy seeds

 

 

1. Add peas to pan of boiling water, boil 1 minute, drain. Rinse under

cold water, drain well.

 

2. Dressing: Combine all ingredients in jar, shake well.\

 

3. Combine peas, beetroot and cabbage in bowl, add dressing; toss well.

 

 

Serves 10 or more.