Festive red salad

Festive red salad

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Cooking time

Prep: 20 mins No cook

Skill level

Easy

Servings

Serves 12 - 15

Cabbage, red onion, apple and beetroot - all the brightest purple fruit and veg makes up this winter salad with sweet vinaigrette

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving (15)

kcalories
93
protein
2g
carbs
12g
fat
4g
saturates
1g
fibre
3g
sugar
12g
salt
0.1g

Ingredients

  • 1 red cabbage - about 650g
  • 2 small red onions, diced
  • 2 red apples, cored and diced
  • 250g pack cooked beetroot, diced
  • 50g walnut pieces, roughly chopped
  • 2 large oranges
  • 5 tbsp red wine vinegar
  • 3 tbsp redcurrant jelly
  • 2 tbsp clear honey
  • 2 tbsp olive oil

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Method

  1. Quarter the cabbage, then cut out the white core at the bottom and discard. Finely shred the cabbage and tip into a large mixing bowl with the onions, apples, beetroot and walnuts. Finely grate over the zest from the oranges.
  2. Cut a little from the top and bottom of each orange, so they sit flat on your work surface. Use a small, serrated knife to cut away the peel and pith in strips down the orange. Holding each orange over a bowl, cut away the segments, letting them and any juice drop into the bowl. Squeeze any juice left in the membranes into the bowl, too. Fish out the segments, roughly chop and add to the salad.
  3. Whisk the red wine vinegar, redcurrant jelly, honey and oil into the orange juice with some seasoning, then stir into the salad. Will keep for 3-4 days in the fridge.

Recipe from Good Food magazine, December 2012

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Comments

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kirsten1969's picture
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Easy to do and very tasty will definitely be doing it again!

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