Warm Red Cabbage, Beetroot & Mushroom Salad

What you need

Ingredients:

1 pack of Mash Direct Red Cabbage & Beetroot
8 shallots, halved and sliced lengthways
2 tbsp rapeseed oil
200g chestnut mushrooms
6 tbsp rice vinegar
2 tbsp brown sugar
3 garlic cloves
Small rye bread loaf or crackers
Dill, chopped, to serve

Recipe method

Heat the Mash Direct Red Cabbage & Beetroot as per packet instructions.

Chop and cook shallots over a medium-low heat for 5-10 mins until the shallots start colouring.

Add the cooked Mash Direct Red Cabbage & Beetroot to the pan and cook the mixture for a further 10 mins and stir, ensure that the shallots are golden.

Meanwhile, heat the remaining oil in a large, non-stick frying pan and fry the sliced mushrooms until golden.

Mix the vinegar, sugar, finely chopped garlic and some seasoning together to make the dressing - this should taste sweet and sour.

When the dressing is finished, stir in to the red cabbage, beetroot and shallot mix. Top the rye bread or crackers with this mix, add mushrooms and serve with a sprig of dill on top!

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