Monday, 28 November 2011

Scrumptious Winter Salad

This is the most delicious salad, full of fresh ingredients to keep people healthy during the winter months. It is a great one for parties to serve up in a big bowl with a selection of other salads or as a side with a main meal. I am not a very big fan of cooked red cabbage but eating it raw is absolutely delicious. My mum has given me a few red cabbages from the garden so I was determined to find ways I would like to eat them!

This is a recipe from Jo Pratt's book 'In the mood for entertaining' which I absolutely love. I have added in mangetout and red pepper to this as I think they give the salad a lovely flavour and some extra colour. You can mix it around as you like. I would eat a large plate of this as my main course I love it that much!

Prep: 15mins   Serves: 8

1/2 red cabbage, core removed and very finely sliced
1 red onion, finely sliced
150g mangetout finely sliced
1 red pepper, cored de-seeded and finely sliced
2 carrots, peeled and coarsely grated
large handful pumpkin seeds - (toasted sunflower seeds or pine nuts would also be lovely here)

6 tbsp olive oil
2 tbsp red wine vinegar
1 tsp honey
1/2 tsp dried chilli flakes
sea salt and freshly ground black pepper

Lightly toast the sunflower seeds in a dry frying pan.

Place the cabbage, onion, mangetout, red pepper, carrot and pumpkin seeds in a large bowl and toss to mix together.

In a small jar, whisk together the honey, olive oil and vinegar together and when combined, stir in the chilli flakes and some salt and freshly ground black pepper to season.

This salad can be prepared in advance, so if doing so, make sure you keep the salad and the dressing separate until just ready to eat - then drizzle away, toss and serve!

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