Search

Warm rainbow cabbage salad

(10 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
warm rainbow cabbage salad
warm rainbow cabbage salad
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe This warm rainbow cabbage salad is the perfect healthy side for the cooler months of the year, giving you a fresh crunch with your meal without it being too chilly. With a sweet and sharp mustard dressing, this dish goes well with most things. Taking only 20 minutes, it's an ideal recipe to throw together at the last minute to get an added veggie boost with your dinner.

Ingredients

  • 1tbsp sunflower oil
  • 1 red onion, sliced
  • 1 small fennel bulb, finely sliced, optional
  • a red cabbage finely shredded (about 350g)
  • Half a Sweetheart or Pointed cabbage (about 250g), shredded
  • 1 medium carrot, peeled and grated
  • 3tbsp pumpkin seeds, lightly toasted
  • Handful of flat-leaf parsley
  • 2tsp wholegrain or Dijon mustard
  • Good pinch of soft light brown sugar
  • 2tbsp balsamic vinegar
  • 4tbsp good olive oil

This salad is great to serve as a side dish with cooked meat or fish, along with some rice or jacket potatoes. To make it a whole meal in a bowl, add some toasted pecans or walnuts with thinly sliced apple or pear, or a few slivers of cold chicken or even chunks of cheese.

Method

  1. Heat the oil in a frying pan and cook the onion and fennel, if using, for 1-2 minutes. Add the red cabbage and cook for another 2-3 minutes. Tip into a large serving bowl. Add the raw green cabbage and carrot.
  2. To make the dressing: Whisk all the ingredients together, adding some seasoning. Pour over the salad and mix in well. Sprinkle the pumpkin seeds and flatleaf parsley over the top and serve warm.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 129(kcal)
  • Fat 10.0g
  • Saturates 1.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(10 ratings)

Your comments

comments powered by Disqus

FREE Newsletter