The ingredients in this fresh light salad are available and good all winter!
Red Cabbage, cut a bit bigger than you would for a slaw
Mandarine orange, with sections separated and further cut in about 3
1/2 tart Apple, core and seeds removed, in 1/2 inch cube size pieces (I leave skin on)
Finely sliced Carrot ( using different colours is pretty)
a few Currants
juice of 1/2 Lemon
good Olive Oil
light fruity Vinegar ( Balsamic probably too heavy — I used pomegranate vinegar
basel ( I used dried leaves from my kitchen plant which didn’t quite survive our vacation!)
- Prepare apple and carrot and pour on lemon juice and stir to prevent browning.
- Add celery, red cabbage, mandarine or tangerine, currants and basel
- Dress with oil, vinegar and salt and pepper. Toss.
- Serve as is or really nice with lettuce and some toasted almond slivers and toasted sunflower seeds