Here is a blast of colour to brighten your January day. Not only is this salad glorious to look at it also tastes fabulous. Crunchy raw veg always feels like it is doing us good but can, on occasion, be hard work to chomp through. This however is an absolute joy to eat with its tangy, sweet and sour dressing and handfuls of herbs alongside the crunch of the radishes and cabbage.
I have mentioned before my aversion to stringent diets, casting aside any of the food groups or making January a form of penitence to salve our conscience following the season of plenty. Food should be a pleasure, a treat to look forward to everyday and even if you are hoping to shake off a couple of pounds there is no reason why breakfast, lunch and supper shouldn’t be a feast. You will find plenty of salads amongst my posts, not just leafy green ones although I won’t have a word said against my Favourite Green Salad (January 2014) but ones jammed with other ingredients full of crunch and flavour, freshness and colour. Try the Thai-ish salad (November 2015), Roast Aubergine, Feta and Mint (July 2015), the Blood Orange, Beetroot and Feta (January 2014) or maybe the Celeriac Remoulade (January 2016) to which I quite like to add some sharp, crunchy apple if the mood takes me.
In short raw veggies are a great way to get yourself back on track. You are eating healthily whilst tucking into something delicious – win, win. I can’t recommend this one enough, I got the idea for the reduced dressing from an Ottolenghi salad and then tinkered around until I had this. Easy and quick it always goes down a treat and that belt of pink, green and magenta goes a long way to lifting spirits on a dreary, grey day.
Red cabbage, radish and herb salad
1/4 red cabbage, finely chopped
10 radishes sliced
20g (a big handful) rocket
50ml lime juice (roughly 2 limes)
2 tablespoons maple syrup
1/4 teaspoon chilli flakes
1 tablespoon soy sauce
2 tablespoons light olive or sunflower oil
Toasted sunflower and pumpkin seeds, a handful (optional)
Heat the lime juice, maple syrup, chilli flakes and soy in a small pan until syrupy then add the oil, mix well and leave to cool. When you are ready to serve roughly chop the rocket, mint and coriander then mix together with the cabbage and radishes in a bowl along with the dressing. Sprinkle with the seeds if you are using them. Serves 2 for lunch or 4 as a side.