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Festive red salad

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

  • Prep: 20 mins
    No cook
  • Serves 15
  • Easy
  • Serves 15
  • Easy
  • Calories 93
  • Carbohydrates 12
  • Saturated Fat 1
  • Sugar 12
  • Protein 2
  • Fat 4
  • Fibre 3
  • Salt 0.1

Nutrition per serving

  • Calories 93
  • Carbohydrates 12
  • Saturated Fat 1
  • Sugar 12
  • Protein 2
  • Fat 4
  • Fibre 3
  • Salt 0.1

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

Method

  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.

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