Festive red salad

Festive red salad

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(8 ratings)

Prep: 20 mins No cook


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

  • Vegetarian
  • Healthy

Nutrition: per serving (15)

  • kcal93
  • fat4g
  • saturates1g
  • carbs12g
  • sugars12g
  • fibre3g
  • protein2g
  • salt0.1g
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  • 1 red cabbage - about 650g
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    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 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 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
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

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Comments, questions and tips

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29th May, 2020
I love this salad. It is essentially cabbage with some lovely flavoring. The quantities in the recipe are huge, so I make half at a time and it takes me a few days to go through it. The salad is the best the day after when it had time to absorb all the juices and flavoring. I also like the salad dressing on its own which I make for my other salads.
KathyMolan's picture
22nd Dec, 2017
We loved this recipe
7th Mar, 2017
I have to disagree with the positive reviews of this recipe. It was a very strange mix of ingredients. Orange does not, in my opinion, go well with red onion. Plus, apples and oranges aren't a very tasty combination in a salad like this either. I admit that, because I'm in Japan, I had to make some substitutions, like strawberry jam instead of red currant jelly, but I don't think the dressing was the problem. I think this is trying to be a fruit salad over cabbage and failing because fruit salad over cabbage is just not a good idea. I'll be attempting to remedy this by cooking it with potatoes and butter to make it more savory, in this dish: https://www.bbcgoodfood.com/recipes/2778671/red-cabbage-and-potato-hash
30th Dec, 2016
Lovely change. Worked even with a hot pie.
29th Dec, 2012
Easy to do and very tasty will definitely be doing it again!
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