Salads in winter can seem like an oxymoron but this is seasonal and delicious! Not only will the colours brighten your day, the flavours are bright and the texture is crunchy. In this dish, it’s the citrus vinaigrette that elevates it to the tastiest levels.
In my opinion, red cabbage is better raw than cooked. Its peppery crunch is great in coleslaws with raw carrots, onions and radish – and the colours are wonderful together.
This dish is perfect for those days where you want a healthy but tasty option. It just makes me feel much better after seasonal overindulgence! It’s great as a side with most things. I ate it with Jerusalem artichoke, leek and chestnut pie, but it would go with most things.
Find the recipe for citrus vinaigrette here.
Red cabbage salad with citrus vinaigrette
- 1 bowl
- ¼ – ½ red cabbage, finely sliced
- 2 – 3 carrots, in ribbons
- 10 radishes, finely sliced
- handful rocket leaves
- 4 tbsp citrus vinaigrette
- Mix all the ingredients together and serve in a bowl.