Festive Red Salad
This vibrant and refreshing red cabbage salad is a colorful medley of crunchy cabbage, sweet apples, earthy beetroot, and zesty oranges. Tossed together with red onions, walnuts, and a tangy red wine vinaigrette, this salad is a delightful blend of flavors and textures. Perfect for a light lunch or a flavorful side dish for any meal, this salad is sure to brighten up your day with its festive hues and delicious combination of ingredients.
— Constant Cookbook
Ingredients
- 1 red cabbage - about 650g
- 2 small red onions , diced
- 2 red apples , cored and diced
- 250g pack cooked beetroot , diced
- 50g walnut pieces , roughly chopped
- 2 large oranges
- 5 tbsp red wine vinegar
- 3 tbsp redcurrant jelly
- 2 tbsp clear honey
- 2 tbsp olive oil
Instructions
- 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.
Prep Time
PT20M
Yield
Serves 12 - 15
Nutrition
- Calories: 93 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 12 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.1 milligram of sodium
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