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  • Heat the red wine vinegar in a large pot. Then add the cabbage with seasonings and toss until it begins to wilt. Remove from the heat.
  • While the beetroot is still hot, peel, chop and toss with a good squeeze of lemon juice, a slurp of oil and seasonings.
  • At the same time, cook the chats in lightly salted, boiling water until tender, adding the beans for the last few minutes. Drain well.
  • Toss the grated carrot with the juice of ½ lemon, seasonings and a little olive oil.
  • To make the vinaigrette, whisk a slurp of white wine vinegar with the garlic, mustard and seasonings. Then add equal quantities of vegie and olive oils, little by little, continually whisking to reach sauce consistency.
  • Arrange mounds of the grated carrot, sliced cucumber, potatoes, beans, beetroot and cabbage on a large plate (or platter). Top with tomatoes on the stalk, drizzle the vinaigrette on the undressed vegies and sprinkle with the parsley.
  • Serve with good crusty bread on the side.


  • 2 tbsp red wine vinegar
  • ¼ red cabbage, finely sliced
  • sea salt & freshly ground pepper
  • hot roasted beetroot
  • olive oil
  • 1 large lemon
  • 6 small chats (baby potatoes), scrubbed
  • 12 small green beans
  • 1-2 medium carrots, grated
  • white wine vinegar
  • 1 large garlic clove, crushed
  • 1 heaped tspn Dijon mustard
  • ¼ cup vegetable oil
  • ¼-½ continental (telegraph) cucumber, sliced into chunks
  • cherry tomatoes, on the stalk
  • 1-2 tbsp chopped fresh parsley
  • 1 baguette

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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