The frost is here, the snow about to arrive and although I love that blue-sky-white-ground contrast I’m starting to crave bright colours and tastes. I’m also in need of some winter salad inspiration. My defaults are red cabbage, apple and Gorgonzola and roast squash with goat’s cheese and thyme. But I’ve rather overdone it on the cheese lately so I want something completely different. Browsing through the new Riverford book I came across a recipe for Middle Eastern coleslaw: a mix of red and white cabbage, red onion, carrots, coriander leaves, sultanas and pomegranate seeds dressed with orange juice, olive oil and sumac. I have now tried two adapted versions of it: one, with the very few ingredients I had available: chopped red cabbage, grated carrots and raisins with the dressing and this, the second, closer-to-the-original version with the added coriander, pine nuts and pomegranate seeds. Both were delicious, very simple and just full of very-much-needed colour and taste. Make this for lunch instead of that flat sandwich; it will lift your spirits a lot further.
Red cabbage, carrot, pomegranate and orange salad (adapted from Everyday and Sunday)
For roughly two portions you will need
Cupboard (or things you may already have)
olive oil, 2 tablespoons
sea salt and black pepper
red cabbage, 400g
pine nuts, 2 tablespoons
raisins, 2 tablespoons
fresh coriander leaves, a good handful
pomegranate, about half, depending on its size
sumac, a pinch (optional)
1. Peel, top and tail and grate the carrots.
2. Peel off the outer layer of the red cabbage (if necessary), cut out any stalky bits and chop finely.
3. Rinse the coriander leaves.
4. Mix the carrots, red cabbage and coriander together in a large bowl and add the pine nuts and raisins.
5. Cut the pomegranate in half, hold cut-side down over a small bowl and tap the outside to loosen the seeds. Mix the seeds and any juice (but not any of the white flesh that has become loose as well) with the rest of the salad. Depending on the size of your pomegranate you may need only one half or both.
6. Zest the orange into a small bowl, juice half of the orange (or the whole, again, depends on the size) into the bowl as well then season with salt and pepper, add a pinch of sumac then add the olive oil. You may need a little more oil or juice to taste.
7. Mix the dressing with the salad and serve.