winter rainbow salad
JUMP TO RECIPE -
What a healthy salad this is. Cabbage is a better source of vitamin C, we all know that; plus the raw onions which used to be eaten to prevent rickets in the times when people knew what rickets was. There is healthy dressing instead of mayo, the usual cabbage salad lubricant; and there’s parsley which cures mouth ulcers better than Bonjela. It's winter rainbow health, that's what it is.
The rainbow factor makes it taste better – the violet of the cabbage, red of onion and orange of carrots plus the greens of the other cabbage and herbs make such a pleasing hue that this might even be successful with kids, who otherwise normally run screaming when raw cabbage and onions are mentioned. We hope they’ll eat with their eyes – though there are smart kids who will tuck in enthusiastically and then even more keenly push the plate away. Taste buds don’t lie.
But joking and health aside, this is a supremely tasty salad. Feel free to improvise, with yellow peppers and radishes for instance – both good colours in the rainbow. And if you manage to find the something blue or indigo, you’ll have the full Richard Of York. I wasn’t being a strict colour disciplinarian building this salad – but then I’m not overly bothered with form over substance: this salad tastes good.
Obviously, it’s not an exclusively ‘winter’ salad. It can easily be made in any season and in fact should be encouraged to be made often as it’s so healthy. But truth be told, ‘all year round rainbow salad’ does sound quite clunky so winter it shall be.
- ¼ head red cabbage
- ½ head green cabbage
- 2 carrots
- 1 small red onion
- 1 small white onion or shallot
- juice of 1 lemon or lime
- ½ bunch of flat leaf parsley
- For the dressing:
- 1 clove of garlic, peeled
- ½ tsp coarsely ground pepper
- 1 tsp fine sea salt
- 1 tsp caster sugar
- 1 tsp whole grain mustard
- 2 tbsp. white wine vinegar
- 5 tbsp. olive oil
Slice both onions very finely into a bowl; pour the lemon or lime juice over them and toss well. Leave for at least 15 minutes and up to 2 hours at room temperature.
Shred both cabbages very finely, best on a mandolin if you have one. Thinly julienne the carrots and toss with the cabbage in another, large bowl of iced water. Leave it for 30 minutes or until the ice has melted.
Pound the garlic clove to a paste in a pestle and mortar with the salt, pepper and sugar. Whisk the mustard, vinegar and oil and stir in the garlic paste.
Drain the cabbage in a large colander or sieve and give it a good shake to get rid of moisture. Place the cabbage in a serving bowl; drain the onion slices discarding the juice and add them into the bowl. Pour over the dressing and toss thoroughly.