(odd weights as taken from last batch)

• 1180g red cabbage (one large cabbage)
• 330g raw beetroot (one large beetroot)
• 185g carrot (one large carrot)
• 30g coriander (one bag)
• 12g fresh ginger
• 9g red chilli (one chilli)
• 58ml olive oil
• 19ml white wine vinegar
• 14g salt

Finely slice the red cabbage. Grate the beetroot and carrot, and finely grate the ginger. Chop the coriander and red chilli finely, and mix with the salt, oil and vinegar.

46 kCal per 100g serving.