Recipe: Red cabbage, beetroot, apple, pomegranate and walnut salad

By Worcestershire Life on January 17th 2011

This red cabbage and beetroot salad is best made a few hours in advance to allow the vinegar and oil to soften the cabbage a little and is a wonderfully colourful accompaniment to cooked game such as pheasant and partridge, roast hams or sausages served with colcannon.

Serves 6

Ingredients

1 small red cabbage, about 750g, very thinly sliced

1 medium-sized beetroot, peeled and finely grated

2-3 eating apples, cored and thinly sliced, the nutty flavoured russet is delicious in this recipe

50g walnuts, broken into pieces

50g dried mixed fruit/seeds of 1 pomegranate

2 tablespoon perry/cider vinegar

75ml olive/walnut oil

3-4 sprigs of fresh tarragon leaves (or parsley) stripped and chopped, squeeze of lemon juice and touch of sugar, seasoning.

Method

• Mix the vinegar, oil, herbs, lemon juice, sugar and seasoning together in a large bowl.

• Add the de-cored, finely sliced apples and cabbage, pomegranate, walnuts and dried fruits and mix them all together thoroughly.

• Scatter fresh, finely-chopped herbs over the salad just before serving.

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