Red cabbage salad with beetroot, blue cheese and crispy chestnuts

Salads

Red cabbage salad with beetroot, blue cheese and crispy chestnuts

Name: Red cabbage salad with beetroot, blue cheese and crispy chestnuts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4

Serves 4 30 min

This bright winter salad with buttery chestnuts, creamy cheese and tangy apple is good enough to eat on its own. Macerating the raw cabbage and beetroot in the spiced dressing allows the veg to soften and take on some extra flavour. If you don't have chestnuts, walnuts or even toasted seeds would work well too.

Ingredients

zest and juice of 1 orange
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp allspice
1 tsp caraway seeds
olive or hazelnut oil
1 beetroot, peeled and cut into matchsticks
½ red cabbage, core removed, shredded
40g cranberries
25g butter
1 pack pre-cooked chestnuts, roughly chopped
1 apple, core removed, halved and thinly sliced
75g blue cheese
salt and pepper

Image of Red cabbage salad with beetroot, blue cheese and crispy chestnuts

Method

Prep time: 15 min

Cooking time: 15 min

Step 1
In a large bowl, mix the orange zest, vinegar, mustard, allspice, caraway seeds, 2 tablespoons of orange juice and 2 tablespoons of oil. Add the beetroot, cabbage and cranberries. Season with salt and pepper. Stir to combine. Set aside and allow to macerate.
Step 2
After 10 minutes, heat the butter and 1 tablespoon of oil in a frying pan. When the butter is bubbling, add the chestnuts. Fry for 3-4 minutes, until crisp at the edges.
Step 3
Season the cabbage and beetroot to taste. Use a slotted spoon to transfer to a serving platter or large plate. Hold back the juices. Top with the apple slices and chestnuts. Crumble over the blue cheese.