This is an exceptionally good recipe, as it is not only easy and fast to make, but it is also healthy and delicious. It is a great plate to serve at a vegetarian, or not, dinner party. It looks great on the table ... the only thing you must take into account is that it needs to be served very cold. Today I didn't have any sprouts, but if you use them, it gives the dish an extra beautiful look - see picture at the end. Ingredients Red cabbage salad 200 g red cabbage in 5 cm pieces (stem removed) 60 g carrots in 2 cm pieces 1 apple (any type), skinned and cored, quartered and halved each quarter 2 - 3 sprigs of fresh mint (only the leaves) 30 g dried cranberries 1 pinch of salt 1 ground black pepper 20 g olive oil 10 g apple cider vinegar 1 dash of honey Beetroot gazpacho 500gr cooked beetroot in chunks 500gr ripe tomato 50gr onion 40gr green pepper 50gr cucumber 1 clove garlic 200gr ice cubes 20 - 30 g vinegar 1 - 2 teaspoons salt 1 - 2 pinches of ground pepper 80 g olive oil To ser...