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Wednesday, 5 April 2017

The Crunchiest Red Cabbage, Chickpea, Carrot and Mint Salad


Red cabbage is the perfect vegetable for a tasty, colorful and interesting salad. Salads are on the menu again now that the weather has warmed up over here in Perth. When we first arrived two weeks ago in W.A. it was cold and windy, and having come from the land of salads in hot and humid  North Queensland we happily embraced vegetables, soups and other warming dishes. I first saw this sensational recipe on the beautiful Lorraine's website at  Not Quite Nigella, and was just waiting for the perfect opportunity to make it. Red cabbage stays fresh for a week or more in the fridge, so a red cabbage salad can be planned well ahead if you only shop weekly. The grapes are a delightfully fresh addition to the mix. I added the pistachios because I had them on hand and love the crunch of nuts. I also substituted the mint for the dill because we were having lamb with the salad, however dill works equally as well.

This salad is absolutely delicious, in fact I can't emphasise enough just how delicious it is. Neil loves it as well, which is great because we will be eating it for the next couple of days to accompany whatever else we are eating. However, it is delicious eaten on it's own.

I hope you can find time to make it.

Ingredients:
1/4 red cabbage, finely sliced
2 medium carrots, grated
400g/15oz tin of chickpeas, rinsed and drained
Small handful of grapes, halved
Small handful of pistachios
1/4 cup chopped green onions
20g fresh mint, finely sliced or 20g fresh dill, fronds only
5 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 finely grated garlic clove
1 teaspoon honey
3 tablespoons mayonnaise, mixed with 1 tablespoon milk or buttermilk.
Salt and ground black pepper to taste

Method:
  1. Put on some nice music and prepare the vegetables and herbs
  2. Toss them all together with the nuts in a large bowl
  3. Whisk the oil, the lemon juice, the grated garlic clove, and the honey in a small bowl.
  4. Add the mayonnaise and whisk until smooth
  5. Add salt and ground black pepper to taste
  6. Toss the mayonnaise with the vegetables

Thank you to my friends for visiting.

Best wishes,

Pauline



4 comments:

  1. Thanks Pauline. I have pinned it for future reference. I love red cabbage.

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  2. Ooh I'm SO delighted that you loved this as much as we did and thank you for the lovely shoutout!! I keep a box of it in the fridge to nibble on when I am hungry too. Love that you tried it with mint too and the pistachios sound like a great addition! :D

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  3. P.S. I subbed the lemon juice for balsamic vinegar too and I think I like that even more ;)

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    Replies
    1. I'll give that a try next time, because there will be a next time. Thanks for your comment:)

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