Festive Red-salad

Name: Festive Red-salad
Prep time: 20 min
Total time: 20 min
Cuisine: European, British
Ingredients: 1 red cabbage (around 650g); 2 small red onions, diced; 2 red apples, cored and diced; 250g pack cooked beetroot, diced; 50g walnut pieces; 2 large oranges; 5 tbsp red wine vinegar; 3 tbsp redcurrant jelly; 2 tbsp clear honey; 2 tbsp olive oil

3 steps

Prep:20min

This salad will keep you for 3-4 days in the fridge, so it is really worth making a big batch and nibbling on it whenever you feel hungry.

Updated at: Thu, 17 Aug 2023 03:57:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories96.7 kcal (5%)

Total Fat4.2 g (6%)

Carbs14.7 g (6%)

Sugars11.5 g (13%)

Protein1.6 g (3%)

Sodium57.8 mg (3%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

15 servings

650gred cabbage

250gcooked beetroot

5 Tbspred wine vinegar

3 Tbspredcurrant jelly

2 Tbspclear honey

2 Tbspolive oil

Instructions

Step 1

Quarter the cabbage, then cut out the white core at the bottom and discard. Finely shared the cabbage and tip into a large mixing bowl with the onions, apples, beetroot and walnuts. Finely grate over the zest from the oranges.

Step 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.

Step 3

Whisk the red wine vinegar, redcurrant juelly, honey and oil into the orange juice with some seasoning, then stir into the salad.