Shirli's Beetroot and Cabbage Salad

Ingredients

• 1.500 millilitre beetroot, cooked; coarsely grated
• 2.1000 millilitre white cabbage, coarsely grated
• 3.30 millilitre red horseradish, prepared; 2 tablespoons
• 4.250 millilitre white vinegar
• 5.80 millilitre sugar, ⅓ cup
• 6.10 millilitre salt
• 7.black pepper, a sprinkling

Method

1. 1.Mix through the beetroot and the cabbage.
2. 2.Mix the horseradish, vinegar, sugar, salt and pepper together.
3. 3.Mix into the beetroot-cabbage mixture. Taste for seasoning.
4. 4.Refrigerate a day or two before eating.

Notes

• Card note: 'This makes a nice relish for fish.'
• Best made 1–2 days ahead — the flavours meld and the cabbage softens slightly.