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
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.
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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