Red cabbage, parsnip, orange and dates
This salad is a perfect for a winter starter or light lunch. It’s quick to prepare, looks stunning and it’s adaptable too: try using unsulphured dried apricots instead of dates, for instance, leave out the parsnip for a lighter salad, or substitute a large carrot if you like. Chervil and parsley both work well in place of thyme.
Slice the top and bottom from the orange. Stand it upright on a board and work your way around it with a sharp knife, cutting off the skin and all the pith. Cut out the segments from between the membranes, working over a bowl to save the juice, letting the segments fall into the bowl. When you’ve finished, squeeze the juice from the remaining membrane into the bowl too.
Put the finely shredded cabbage and grated parsnip into another bowl, add most of the orange juice (not the segments yet) and trickle over the olive oil. Add a little salt and pepper, toss the lot together with your hands, then transfer to serving plates.
Scatter the orange segments and date slices over the red cabbage and parsnip, then finish with a scattering of thyme. Serve straight away.
- 1 large or 2 small oranges
- ¼ small red cabbage, core removed, finely shredded
- 1 small-medium parsnip, peeled and coarsely grated or cut -into julienne
- 2 tablespoons extra virgin olive oil
- 2 Medjool dates, stones removed, sliced
- A couple of sprigs of thyme, leaves only, chopped
- Sea salt and freshly ground black pepper
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Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.