Festive Red Salad

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

• Cooking Time Prep 20 mins
  
• Skill Level Easy
• Servings Serves 12 - 15

Nutrition per serving

• Kcalories

  93

• Protein

  2g

• Carbs

  12g

• Fat

  4g

• Saturates

  1g

• Fibre

  3g

• Sugar

  12g

• Salt

  0.1g

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

Directions

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.

Categories: All Christmas