Cab­bage, ap­ple and toasted pump­kin seed salad

The Irish Times Magazine - - FOOD -

In­gre­di­ents About 200g green cab­bage, thinly sliced ( Savoy is my favourite when avail­able) 1 red or white onion, thinly sliced 2 ap­ples, cored and thinly sliced 1 large car­rot, grated Olive oil to taste 50ml cider vine­gar Half a tea­spoon mixed spice Salt and pep­per 50g pump­kin seeds

Method 1. Mix the sliced cab­bage, onion and ap­ples to­gether with the grated car­rot in a large mix­ing bowl. 2. In a liq­uidiser or a jam jar with a se­cure lid, mix the cider vine­gar, mixed spice and a lit­tle salt and pep­per. Whizz it up or shake very well. Now add some olive oil to taste and give it an­other whizz and taste again. You might need to add more oil and/ or sea­son­ing here to get it to your taste. It should be sharp with vine­gar so when you mix it into the salad it’s strong enough to hold its edge. Leave the dress­ing to stand for a few min­utes. 3. In the mean­time, toast the pump­kin seeds in a dry pan. While the seeds are still very hot add, to the salad along with the dress­ing and mix well. Tips: This salad works great on its own or as a side with baked pota­toes, any pork dish or baked ham. It’s im­por­tant to add the toasted seeds to the salad while they are hot as this is when the magic hap­pens – and it sounds good as well.

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