Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Festive Red Veggie Salad

Published by bbcgoodfood.com December 2012

Ingredients

1 red cabbage - about 650g
2 small red onion, diced
2 red apple, cored and diced
250g pack cooked beetroot, diced
50g walnut piece, roughly chopped
2 large orange
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.

Source: http://www.bbcgoodfood.com/recipes/2762679/festive-red-salad