Wednesday, December 30, 2015

Festive Red Cabbage Salad

If you're starting to think about a resolution for healthy eating in 2016, then this salad might be a delicious way to begin the new year.  The recipe, from the BBC Good Food website, combines  red cabbage, beets, apples and oranges with a honey-sweetened dressing, and toasted walnuts for crunch and flavor.  It can be made ahead, though the cabbage will wilt a bit if it sits in the fridge for a few days.  We took this to our Christmas Eve celebration with family and our nephew asked us to leave the leftovers for him.  Can't think of a better endorsement!

Festive Red Cabbage Salad
1/2 small red cabbage, finely shredded
1 small red onion, finely diced
2 tart apples, cored and diced
4-5 small cooked beets, diced
1 large orange 
5 tablespoons red wine vinegar
3 tablespoons red currant jelly (or other tart jelly)
2 tablespoons honey
2 tablespoons olive oil
1/4 cup toasted walnuts, chopped
salt and pepper to taste

Toss the cabbage, onion, apples and beets in a large bowl.  Finely grate the zest of the orange over the veggies in the bowl.  Cut the rest of the pith off the orange.  Holding the orange over a smaller bowl to catch the juice (to use in the dressing) cut the orange segments from their membranes, chop them into two or three pieces, and add them to the bowl with the veggies. Squeeze the remaining orange membranes over the smaller bowl to get every bit of juice that you can. Add the vinegar, jelly and honey to the  bowl with the orange juice and whisk until well blended.  Continuing to whisk, dribble the olive oil into the dressing until well emulsified. Pour over the salad, add salt and pepper and toss well.  Check seasoning.   If you're serving right away, then sprinkle the walnuts on top.  If not, then hold off on adding the walnuts until you're ready to serve.  Happy New Year!

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