Camden New Journal - Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2009

Red cabbage salad
Crunchy, healthy and colourful are the three best words to describe this salad.
You can add other ingredients or take some out if you prefer and also check out what you have to offer from your fridge.

Ingredients
Serves 4
Half a small red cabbage, cut up
2 large carrots, peeled and grated
1 eating apple, quartered, cored and chopped up
1 blood orange
Handful of pine nuts
Salt and freshly ground black pepper
1 tbsp good mayonnaise
1 tbsp crème fraiche
Juice of half a lemon.

Method
Put the red cabbage, grated carrot and apple into a large bowl.
Peel the orange, with a very sharp knife, by cutting round and round like you would an apple but removing the pith and skin. Then cut out each segment and cut each one in half. Squeeze out the juice with your hand into the red cabbage bowl when you have removed all the segments.
Add the segments to the cabbage along with the pine nuts and seasoning.
In a smaller bowl, mix the mayonnaise, crème fraiche and lemon juice together adding some black pepper.
Stir into the cabbage mix and then spoon into a salad bowl and serve.

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