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Chimichurri red cabbage salad recipe

Chimichurri red cabbage salad recipe

2 ratings

Use seasonal red cabbage, beetroot and pear to make this zingy winter salad. Top with a homemade herby chimichurri dressing and enjoy throughout the festive period. See method

  • Serves 6
  • 15 mins to prepare
  • 180 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • ¼ red cabbage (about 200g)
  • 200g Tesco Finest cavolo nero, stems removed
  • ½ red onion
  • 1 raw beetroot, peeled
  • 1 ripe pear, cored and cut into matchsticks
  • 40g walnut pieces, roughly chopped

For the chimichurri dressing

  • 1 garlic clove
  • 15g fresh flat-leaf parsley
  • 15g fresh coriander
  • ½ red chilli
  • 2 tbsp red wine vinegar
  • 4 tbsp extra virgin olive oil
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    2g 10%
  • Sugars

    6g 7%
  • Salt

    0.2g 2%

of the reference intake
Carbohydrate 6.9g Protein 3.1g Fibre 3.7g


  1. For the chimichurri dressing, finely chop the garlic, parsley, coriander and red chilli and put in a bowl. Or put all the ingredients in a jug and use a handheld stick blender to pulse until the herbs are finely chopped. Season with salt and stir in the red wine vinegar and olive oil. Set aside for the flavours to come together for 10 mins.
  2. Finely slice all the vegetables, using a mandolin for the beetroot if you have one. Wash your hands immediately after cutting the beetroot to prevent staining.
  3. Put the veg and pear in a large bowl and pour over half the dressing. Toss well to combine and tip onto a serving platter. When ready to server, scatter over the walnut pieces and spoon over the rest of the dressing.

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