Real vegetarian food, served in an imaginary world...

Thursday, 3 January 2019

Vegetarian Delirium - RED CABBAGE AND ORANGE SALAD


RED CABBAGE AND ORANGE SALAD

100g red cabbage, shredded finely
2 medium carrots, peeled and chopped into fine matchsticks.
3 small oranges, peeled and segmented
½ cucumber
1tsp dried chilli flakes
1tbsp olive oil
1tbsp red wine vinegar
50g bistro leaves (lamb’s lettuce etc.)
handful of coriander leaves

This salad was inspired by a recipe from my new cookery book Jamie Cooks Italy. It was a last-minute way to use up the red cabbage we had left over from the Red Cabbage with Apple, so just used the ingredients I had to hand. It was still delicious. 

Place the oranges in the bottom of a bowl.
Pour over the oil and vinegar and sprinkle with most of the chilli flakes.
Mix the red cabbage and the carrot.
Use a peeler to cut slices from the skin of the cucumber, then cut in half lengthways. Use a spoon to scrape out all the seeds and pulp from the middle. Then cut the flesh into slices.
Add this to the salad, along with the leaves and coriander.

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