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It’s so good to see some colour in my food for once! This is healthy full of flavour and an excellent salad that goes well with fish, cheese, steak and pretty much everything else, really.

For a decent bowl full (probably serves around four or a couple of generous lunches for one person), you need:

  • ½ red cabbage
  • ½ red onion
  • 2 carrots
  • ½ bunch flat leaf parsley
  • big handful watercress
  • oil
  • vinegar

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I think red cabbage is one of the most beautiful vegetables, no? Thinly slice it and the onion and carrot. If you have a mandolin, use it, I think it makes for a much nicer coleslaw (mine, it seems, has gone for a walk, so behold my crappy knife skills!).

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Then make a simple vinaigrette using what ever oil and vinegar you have to hand. I used rapeseed oil and basalmic vinegar, but olive oil and red wine vinegar would do nicely.

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Pour it into your cabbage mixture and give everything a good mix. Finely chop up the parsley and watercress and add just before serving. It keeps for a good couple of days if ou keep it in the fridge in an airtight box.

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A mighty, mighty lunch.

 

ps. Do you like my salad servers? You can get them here.

18 January, 2013

Charlotte

0 Comments

  1. Reply

    theclaremontroadkitchen

    21 January, 2013

    Love your photos Charlotte – just the thing to brighten up a winter day 🙂

  2. Reply

    Charlotte

    21 January, 2013

    Aw, thanks very much!

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