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.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!