I love having 4 distinct seasons where I live but this winter has felt so long! One of the things I love most about the changing seasons is the change in the food that I create and eat. My body craves broths, soups and slow cooked meals in the winter and I listen to that but last week I was craving something fresh and crunchy for dinner so I created this red cabbage salad from a heap of ingredients I had in my fridge and it hit the spot perfectly.
I served it with chicken wings, simply marinated in tamari and honey, then baked in the oven for 45 minutes, which have become a weekly meal in our house because they are a winner with the kids and super cheap too!
I used the left over winter red cabbage salad in mountain bread wraps with some tinned salmon and avocado for lunch the next day, if you have done any of my ecourses you wil know I am a huge fan of creating food that last more than one meal! I hope you enjoy this salad as much as we did!
Winter Red Cabbage Salad
1/2 red cabbage
1 beetroot, peeled
2 apples, cored
1 bulb of fennel, cored and outer leaves removed
1 big handful of parsley and corriander (straight from the garden is best!)
You can use any herbs you have on hand.
1/4 cup of pepitas to garnish.
1 tablespoon dijon mustard
1/2 teaspoon rapadura or coconut sugar
2 teaspoons apple cider vinegar
1 teaspoon balsamic vinegar
1/4 cup olive oil
1/2 teaspoon himalayan salt
Shred all the veggies and herbs finely either by hand or in a food processor/ Vitamix or Thermomix and place into a big bowl.
Put all dressing ingredients into a jar and shake vigorously until well mixed and creamy.
Sprinkle over the pepitas and enjoy a big plate full of crunchy delight!
Let me know in the comments if you like the sound of this recipe or how you go making it!