Red Cabbage, Orange and Pickled Beetroot Winter Salad

Not every salad based on boring green leaves! Look at this beaut: a great vegetarian recipe, really fulfilling, tasty, warming, crunchy, colourful and it’s gorgeous. It’s a perfect winter salad, full with vitamins. Red cabbage has 10 times more vitamin A and twice as much iron as green cabbage. Pickled beets are easy to make at home, I used this recipe: The Spice House – Pickled Beets Pickling is a good way to preserve all the important vitamins and so pickled beetroot is rich in fibre, carbohydrates and magnesium. I love it on its own, but you can pair it with other meals like fish cakes. It will be perfectly fine in the fridge for a day more. Takes about 15 minutes to chop up all the ingredients and throw them into a salad bowl. Voilà!

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Ingredients:

1/4 red cabbage finely shredded

1 large orange

2 handfuls of chopped pickled beetroot (around 6 slices)

2 small apples cored and chopped

1/3 red onion thinly sliced

3 handfuls of chopped and toasted walnut

For the dressing:

2 tbsp white wine vinegar

2 tbsp honey

2 tbsp olive oil

handful of orange zest

1 segment of orange juiced

salt and pepper

Directions:

Zest the orange, set the zest aside for the dressing, then peel the orange and finely cut the remaining white skin off. Cut the segments into 3-4 small pieces. Leave one segment for the dressing. Chop everything else up and put them into a salad bowl. Toast the walnut pieces in a small frying pan over low heat. Be careful, they can burn easily. Add them to the salad. In a small bowl whisk the dressing ingredients, juice the remaining orange segment into the dressing and pour the ready mixture over the salad. Mix well.

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