Raw Beet­root and Red Cab­bage Salad with Dates and Hazel­nuts

Dish - - Recipes -

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

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