Red Cabbage Salad with Cranberries, Pecans and Maple Mustard Dressing
I don’t do detox. I savour my food – hot chocolate on a weary afternoon, luscious cheesy dinners and mood-enhancing spiced morning toast – all too well. But I also love salads, particularly one that you can make and keep in the fridge to eat alongside all the other good things.
I’ve written before of my hatred of coleslaw; this is adamantly not that slimy, mayo-laden, beloved-of-deli-counters fake-take on a “salad”. Nope, this is a fresh, light, crunchy, textured bowlful that’s as good in a leftover spiced beef sandwich or with a Tuna Melt as it is next to a pile of roast veggies, topped with a fried egg.
It may not be detox but it hits many of the markers: lots of fresh, raw vegetables including the vitamin and folic acid-rich brassicas, antioxidant cranberries, heart-friendly pecans, even a dressing of raw cider vinegar (I get mine from Ballyhoura Apples or The Apple Farm) with its gut-friendly bacteria and raw enzymes.
Best of all, it’s delicious. Try it and see.
This was one of the dishes I made for the Bulgaden Ladies’ Group cookery demonstration, along with:
- Baked Irish Brie with Sunburnt Red Ale Caramel and Pecans
- Christmas stuffings: Apricot, Lemon and Herb Stuffing | Sausage, Potato and Mushroom Stuffing
- Irish Cranberry, Frangipane and Mincemeat Tart
Seasonal ‘Slaw, or Red Cabbage Salad with Cranberries, Pecans and Maple Mustard Dressing
I love the cheerful specks and zing of red chilli dotted through this salad but feel free to leave it out if you’re not a chilli fan. If you are, boost the heat by leaving the seeds in. Lily at MyMexicanShop.ie is adamant that you take the flavour out with the seeds.
1 small red onion, finely diced
1 tablespoon raw cider vinegar or red wine vinegar
½ red cabbage, white core removed
250g brussels sprouts, trimmed
½ red chilli, finely sliced (optional)
2 red apples, cored and sliced
½ teaspoon of sea salt
75g dried cranberries
75g pecan nuts, toasted
3 tablespoons raw cider vinegar or red wine vinegar
2 tablespoons maple syrup or Highbank Orchard Syrup
3 tablespoons walnut oil or extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon wholegrain mustard (I use Garlic & Chili Mustard from The Green Apron)
Freshly ground black pepper
Toss the red onion with 1 tablespoon cider vinegar and set aside for a few minutes to soften and mellow.
Shred red cabbage and brussels sprouts thinly – this is easiest in a food processor but you can also do it by hand. Tip into a large bowl, add the red onion and vinegar, chilli and sliced apple, sprinkle with salt and toss well. Sprinkle over the dried cranberries and pecan nuts.
To make the dressing, whisk the vinegar, syrup, oil and mustards together. Season well with black pepper, pour over the shredded vegetables and toss well.
Serves 6-8. Best eaten at room temperature but keeps well in the fridge.