Carrot, Beetroot & Cabbage Salad

The original recipe comes from Click on the title to view the original recipe, including full instructions, nutritional information and useful notes.


  • 3 carrots
  • 1/2 cabbage (green or red)
  • 3 beetroots (cooked or raw)
  • 1 tin cooked chickpeas
  • 1 orange
  • 2 tbsp extra virgin olive oil
  • 1/4-3/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 2 handfuls fresh coriander
  • 1/2 cup cashews
  • 1/4 cup dried chopped apricots
  • salt and pepper to taste


  1. Grate/shred the carrots, cabbage and beetroot and place in a large bowl.
  2. Add the drained chickpeasRoughly chop the cashews and add to the bowl along with the chopped apricot. Give it a good mix.
  3. In a small bowl mix the juice from the orange, olive oil, cayenne pepper (depending how spicy you want it) and salt.
  4. Drizzle over the salad, and mix.
  5. Finely chop the coriander and mix into the salad too, leaving some to garnish on top.
  6. Serve straight away or place in an air tight container in the fridge for 2-3 days.


See original recipe at for more detailed notes, nutritional information and more!

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