Photo of Burgundy Salad by Mario
Hi food lovers!
Do you know that moment when you’re making yourself dinner and you fancy a nice salad to go with it, and you just keep asking yourself ‘what shall I do?’…Well, we have the answer! Delicious Burgundy Salad with red cabbage, coconut and radish.
It brings a lot of textures to your meal, it’s mega crunchy and very refreshing! It is a great, quick and easy to make alternative to your everyday standard salads. But more importantly it’s packed with nutrition values and health benefits. A good quality apple cider vinegar contains some amino acids and antioxidants, which are very good for your body.
There’s also a good reason why we chose red cabbage. We’re going to have to delve into the science world a bit, but don’t worry, it’s very easy to get your head around it. Vegetables and fruits contain natural compounds called phytochemicals, that define their colour. Now, many of these phytochemicals are antioxidants, which, as I have already mentioned, are good for you. So a plate full of colourful vegetables and fruits doesn’t just look pretty, but is also very beneficial for your health.
Having all that information in mind, ask yourself, when was the last time you’ve had red cabbage? 🙂
If you’re looking for more fantastic salad recipes, just click here.
Burgundy Salad with Red Cabbage, Coconut & Radish
Prep time: 20 minutes
Cooking not required
Serves 2 – 4
Recipe by Tom
For the dressing
- Juice a half a lime
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tablespoon honey or maple syrup
- Quarter of a teaspoon of salt
For the salad
- Half a small to medium red onion, thinly sliced
- 250 g red cabbage, thinly sliced
- 3 large radishes, thinly sliced
- 1 tbsp chopped parsley or coriander (or both if you like)
- 30 g large coconut flakes or 50 g shredded coconut
- Take a large bowl and put all of the dressing ingredients in, then combine together with a whisk.
- Now take the salad ingredients, put in the same bowl and give it a good toss using your hands, making sure all of the vegetables are nicely coated in dressing.
- The salad is ready to eat after 30 minutes, but for best results leave for up to 2 hours, covered with cling film.
- For extra kick you can add some jalapeño peppers – just remove the seeds, chop it up and add to the dressing with the rest of the salad ingredients.
- This salad is a great accompaniment to your dinner, barbeque, or perhaps as a quick and light lunch snack.
- This salad recipe is vegetarian, but if can easily be turned into a vegan one – just make sure you use maple syrup, rather than honey.