Beetroot, Red Cabbage and Ginger

Thinly slice the red cabbage using the MandoChef (1;locked).

Peel the beetroot and cut it in thin julienne sticks using the MandoChef (1;6).

Peel the ginger, and grate it using the Click Series Grater.

Peel the garlic cloves, cut them into halves, then remove the green core.

In the Micro Pressure Cooker, combine the cabbage, beetroot, ginger, garlic, vinegar and water. Cover and microwave for 13 min. at 900 watts. Allow to stand for 10 min. until the pressure goes down.

After the standing time, open the Pressure Cooker, season with some salt, pepper, then stir, cover and allow to stand for 30 min.

Roughly chop the cashew nuts using the Herb Chopper. Also chop the cilantro. Mix them both with the cabbage and beetroot just before serving.

This recipe is delightful when served warm as a side dish with fish, shrimp, poultry or venison. It’s also great as a fresh starter if served as a cold salad.

GINGER
Try using ample quantities of ginger when cooking! It’s a healthy alternative to salt in your dishes and can help aid digestion.