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.