Beetroot, apple & red cabbage salad with caraway
Diana Henry has carefully paired ingredients for this dressing to make the flavours sing. It’s important to make the dressing about an hour before you want to serve this salad.
- CourseMain meal
- Prepare15 mins
- Total time15 mins
- 250g pack cooked baby beetroot
- ¼ small red cabbage, cored
- 1 large apple (Braeburn works well)
- 1 large carrot, peeled and cut into matchsticks
For the dressing
- 1½ tsp caraway seeds
- 1 lemon, juice
- 3 tbsp olive oil
- 1 tbsp sunflower oil
- 1 tbsp clear honey
- 1 cm piece ginger, peeled and grated to a purée
- 1¼ tsp wholegrain mustard
Make the dressing. Toast the caraway seeds in a dry frying pan until you can smell them. Tip into a small bowl, then whisk in the lemon juice, oils, honey, ginger and mustard using a fork. Taste for seasoning and strength. Leave to rest while you prepare the salad – so the ginger and caraway can flavour the dressing.
Cut the beetroot into cubes. Finely slice the cabbage, as if you were making coleslaw. Quarter the apple and remove the core (no need to peel it). Cut the flesh into matchsticks, then toss the apple in ¼ of the dressing.
Toss the beetroot, cabbage and carrot together and season. Stir in the remaining dressing. Leave to rest for about 1 hour to improve the flavour. It’s almost impossible to avoid, but I like to add the apple at the last minute so the beetroot doesn’t stain it too much. Add the apple and its dressing, then serve immediately.
Typical values per serving when made using specific products in recipe