Can you still enjoy a delicious fresh crunchy salad in the depths of winter? Definitely! Just forget the classic lettuce, cucumber, tomatoes and try some of the best of this seasons ingredients instead.
This month our salads are all about the cabbage – red cabbage that is. This fantastic versatile veg is on top form in January and packs a great nutritional punch in addition to bringing some much needed winter colour to the plate.
Nutritionally, red cabbage is full of antioxidant anthocyanins, which can have an anti-inflammatory effect on the body. Eaten raw it also contains between two and eight times the Vitamin C of green cabbage. It’s also relatively cheap to buy at the moment and lasts forever in a cool place – win win!
My favourite way to prepare is shredded into slaw and added to a mixed salad or budda bowl. These slaws are super simple, quick to prepare and will keep in the fridge for a few days, ready to add to a quick supper or lunchbox, so a good one to make ahead.
Try these sweet or sharp options and see which you prefer!
Sharp red cabbage slaw
- 1/4 red cabbage, shredded
- 1 large carrot, grated
- 1/2 small red onion, finely chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon wholegrain mustard
- Sea salt and freshly ground black pepper
Shred, grate and chop all the vegetables and mix well to combine.
In a small bowl, whisk together the dressing ingredients and pour over the veggies. Mix everything thoroughly to combine.
Sprinkle over some fresh parsley to finish if you wish.
Sweet red cabbage slaw
- 1/4 red cabbage, shredded
- 1 large carrot, grated
- 1 small raw beetroot, grated
- 1 large orange, peeled and chopped
- 2 tbsp red wine vinegar
- 1/2 tbsp wholegrain mustard
- 1 teaspoon raw honey
- Sea salt and freshly ground black pepper
Shred, grate and chop all the vegetables and mix well to combine.
In a small bowl, whisk together the dressing ingredients and pour over the veggies. Mix everything thoroughly to combine.
Sprinkle over some fresh chives to finish off.
