This crimson salad of shredded red cabbage, dried cranberries, raw beetroot and fennel looks gloriously festive (oh help, I stole this recipe from Nigella. Now I'm sounding like her) but it's not all about shallow aesthetics. Oh no. It's also about having something fresh, light and and crunchy to offset a dinner that can be a tad on the heavy side for Australian mid summer; the crisp shredded vegetables come with a lively pomegranate molasses and red wine vinegar dressing and toasted pecans to sprinkle over the top. So good with turkey, ham or duck confit. Toss through with the dressing and serve.
Red cabbage, beetroot, fennel, red onion, pecans, cranberries, pomegranate molasses, red wine vinegar, extra virgin olive oil, salt. (TREE NUTS)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| PER 100G | PER SERVE | |
| ENERGY | ||
| PROTEIN | ||
| FAT TOTAL | ||
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| SODIUM |
Small:
Serves two adults
Large:
Serves 4-5 adults or an older/larger family
Serve as part of a Christmas spread with turkey, ham or duck confit.
