- 1 red cabbage - about 650g
A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…
- 2 small red onions, diced
- 2 red apples, cored and diced
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 250g pack cooked beetroot, diced
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 50g walnut piece, roughly chopped
- 2 large oranges
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 5 tbsp red wine vinegar
- 3 tbsp redcurrant jelly
- 2 tbsp clear honey
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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.
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.
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.