Recipe: Red cabbage, beetroot, apple, pomegranate and walnut salad
This red cabbage and beetroot salad is best made a few hours in advance to allow the vinegar and oil to soften the cabbage a little and is a wonderfully colourful accompaniment to cooked game such as pheasant and partridge, roast hams or sausages served with colcannon.
Serves 6
Ingredients
1 small red cabbage, about 750g, very thinly sliced
1 medium-sized beetroot, peeled and finely grated
You may also want to watch:
2-3 eating apples, cored and thinly sliced, the nutty flavoured russet is delicious in this recipe
50g walnuts, broken into pieces
Most Read
- 1 All Camden care home residents given Covid jab
- 2 Crouch End's 'Paul the Paper' bids farewell to Broadway stall
- 3 Apology to Barnet mother for 'embarrassing' food parcel
- 4 'People are scared to come out', say Hampstead coffee shops
- 5 Hampstead vaccination centre shoots for 1,000 daily Covid jabs
- 6 Lord's Cricket Ground used as Covid-19 vaccination centre
- 7 Arsenal agree to terminate contract of defender Sokratis Papastathopoulos
- 8 Joan Bakewell fires legal threat to government over second Covid jabÂ
- 9 Jeremy Corbyn launches Peace and Justice Project with calls to action
- 10 Maida Vale florist starts weekly subscription to brighten lockdown
50g dried mixed fruit/seeds of 1 pomegranate
2 tablespoon perry/cider vinegar
75ml olive/walnut oil
3-4 sprigs of fresh tarragon leaves (or parsley) stripped and chopped, squeeze of lemon juice and touch of sugar, seasoning.
Method
Mix the vinegar, oil, herbs, lemon juice, sugar and seasoning together in a large bowl. Add the de-cored, finely sliced apples and cabbage, pomegranate, walnuts and dried fruits and mix them all together thoroughly. Scatter fresh, finely-chopped herbs over the salad just before serving.