I panic bought rather a large red cabbage at Christmas and as I had lots leftover, I decided to make a red cabbage slaw to accompany a Stilton and mushroom quiche I was making.
I threw in some walnut pieces and dried cranberries to add some extra texture and a bit of sweetness, and then contrasted that by adding a tangy, cider vinegar dressing.
We enjoyed it so much, we now have it all year round. It's a great alternative to a richer, mayonnaise based slaw. Healthier too!
For the salad:
2 carrots
½ small red onion
¼- ½ small red cabbage (depending how small the cabbage is!)
Walnut halves or pieces
Dried cranberries
For the dressing:
1 tablespoon of runny honey
1 tablespoon of Dijon mustard
2 tablespoons of cider vinegar
6 tablespoons of olive or rapeseed oil
Seasoning
- Peel and grate the carrots.
- Remove the tough outer leaves from the cabbage and then cut in half. Remove the stalk and tough core and then slice as thinly as possible.
- Cut the onion in half and then finely slice.
- Mix the cabbage, carrot and onion together and throw in a handful of walnut pieces and a handful of dried cranberries.
- Place all the dressing ingredients into a jug and mix well to combine.
- Pour some of the dressing over the salad and mix to combine, adding more dressing as required.
