Purple slaw

Purple slaw

By
From
River Cottage Every Day
Serves
6
Photographer
Simon Wheeler

This is a favourite autumn lunch for me, and a great way to use red cabbage. It always looks vibrant and stunning.

Ingredients

Quantity Ingredient
400g red cabbage
200g lightly cooked beetroot
75g walnuts, toasted and roughly chopped
75g raisins

For the dressing:

Quantity Ingredient
2 tablespoons rapeseed or extra virgin olive oil
2 tablespoons walnut oil
1 tablespoon cider vinegar
1 teaspoon runny honey
sea salt
freshly ground black pepper

Method

  1. Finely shred the red cabbage and place in a bowl. Coarsely grate the beetroot (or cut it into matchsticks on a mandolin) and add to the cabbage along with the walnuts and raisins.
  2. Whisk together all the ingredients for the dressing, adding salt and pepper to taste. Stir the dressing into the salad.
  3. Either transfer a portion to a lunchbox or serve the salad at the table, after resting it for at least half an hour. This slaw is particularly good with ham or cold beef.
Tags:
River Cottage
Hugh Fearnley-Whittingstall
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