Vegan Before Vegan Was Cool

Beetroot and Dill Salad

Serves 6


  • ½ red cabbage
  • 2 carrots
  • 1 cooked beetroot
  • 1 avocado
  • 1 cup chopped walnuts
  • 250g Fifya Vegan Beetroot and fresh Dill


  • Shred the cabbage, carrots and beets in food processor or using a sharp knife, then set aside in a large salad bowl.
  • Roughly chop the walnuts and add ¾ to salad.
  • Chop the avocado, and add to the salad, mix lightly.
  • Season with salt and pepper.
  • Stir in the Fifya Vegan Beetroot and fresh Dill dip.
  • Serve with more chopped walnuts on top.