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Recipe

Red cabbage and beetroot salad with orange and currants

Nici Wickes shares her mum's delicious salad recipe that's packed with red cabbage, raw beetroot and plump currants. It makes the perfect accompaniment to most weeknight meals, plus it's ready in a snap!

By Nici Wickes
  • 10 mins preparation
  • 5 mins cooking
  • Serves 2
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Ingredients

  • 1/2 cup currants
  • 2 oranges, juice of both and zest of 1
  • 1/4 red cabbage
  • 2 beetroot, peeled
  • 1/2 teaspoon sea salt and a decent grind of black pepper
  • splash of oil
  • 1/4 cup pistachios, chopped

Method

  • 1
    Gently simmer the currants and orange juice in a saucepan for around 5 minutes.
  • 2
    Shred the cabbage using a mandolin, if you have one. It’s a quick and easy way of doing so, but be very careful with your fingers. If not, slice the cabbage finely with a sharp knife, then transfer to a large serving bowl. Give the shredded cabbage a good hearty squeeze to soften it slightly so that it slurps up the dressing later.
  • 3
    Peel and grate the beetroot, then mix it into the cabbage. Pour the currants and orange juice through the salad and season.
  • 4
    Before serving, drizzle a little oil over the salad, then scatter over the pistachios and threads of orange zest.

Notes

  • If the family gets tired of this dish having eaten it for two or three nights in a row, add some toasted seeds such as pumpkin, sesame or sunflower seeds, and spruce it up with some chopped fresh parsley or coriander.

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