Name: Festive red salad
Prep time: 20 min
Total time: 20 min
Yield: 15
Cuisine: British
Ingredients: 1 red cabbage - about 650g; 2 small red onions diced; 2 red apples cored and diced; 250g pack cooked beetroot diced; 50g walnut piece 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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Festive red salad

Festive red salad

Good Food team

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Serves 12 - 15

Easy

Prep: 20 mins

No cook

A star rating of 3.5 out of 5.12 ratingsRate

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

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 red cabbage

- about 650g
2 small red onions

diced
2 red apples

cored and diced
250g pack cooked beetroot

diced
50g walnut piece

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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Nutrition: per serving (15)

kcal93
fat4g
saturates1g
carbs12g
sugars12g
fibre3g
protein2g
salt0.1g

low

Method

step 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.
step 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.
step 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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A star rating of 3.5 out of 5.12 ratings

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