Raw Beetroot and Red Cabbage Salad with Dates and Hazelnuts
This lightly pickled salad adds a freshness to the winter table and has delicious chewy fresh dates and the crunch of toasted hazelnuts to make it a winner all year round.
½ small red cabbage, core removed and finely shredded
1 medium beetroot, peeled and grated
1 red onion, thinly sliced ½ cup red wine vinegar 1 tablespoon caster sugar
2 teaspoons caraway seeds 6 fresh dates, thinly sliced
½ cup hazelnuts, toasted and roughly chopped
small handful fresh mint, ripped
sea salt and ground pepper
Put the cabbage and beetroot in a large heatproof bowl.
Place the onion, vinegar, sugar and caraway seeds in a small saucepan and bring to the boil. Simmer gently for 5 minutes, then pour over the cabbage and beetroot and toss well to combine. Leave to cool, stirring often.
To serve: Season the salad with salt and pepper, then add the dates and half each of the hazelnuts and mint and combine.
Transfer to a serving bowl, leaving any liquid behind, and top with the remaining hazelnuts and mint. Serves 6