This lightly pickled salad adds a freshness to the winter table and has delicious chewy fresh dates and the crunch of toasted hazelnuts to make it a winner all year round.
Serves: 6
INGREDIENTS
½ small red cabbage, core removed and finely shredded
1 medium beetroot, peeled and grated
1 red onion, thinly sliced
½ cup red wine vinegar
1 tablespoon caster sugar
2 teaspoons caraway seeds
6 fresh dates, thinly sliced
½ cup hazelnuts, toasted and roughly chopped
small handful fresh mint, ripped
sea salt and ground pepper
METHOD
Put the cabbage and beetroot in a large heatproof bowl.
Place the onion, vinegar, sugar and caraway seeds in a small saucepan and bring to the boil. Simmer gently for 5 minutes, then pour over the cabbage and beetroot and toss well to combine. Leave to cool, stirring often.
To serve: Season the salad with salt and pepper, then add the dates and half each of the hazelnuts and mint and combine.
Transfer to a serving bowl, leaving any liquid behind, and top with the remaining hazelnuts and mint.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.