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Red cabbage, clementine and mozzarella salad recipe

Red cabbage, clementine and mozzarella salad recipe

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Crunchy, sweet and zingy, this vibrant salad makes an interesting starter for Christmas Day or winter dinner parties. Make the dressing and toast the nuts a couple of days in advance, to save time on the day. See method

  • Serves 6
  • Takes 20 minutes, plus cooling
  • 308 calories / serving
  • Vegetarian
  • Gluten-free


  • 1 tbsp Dijon mustard
  • 1 tbsp cider vinegar
  • 2 tbsp clear honey or maple syrup
  • 3 tbsp extra-virgin olive oil
  • 4 clementines, ½ juiced, 3½ peeled and sliced into rounds
  • 100g pack blanched hazelnuts
  • 10g unsalted butter
  • 450g red cabbage, sliced
  • 1 fennel bulb, finely sliced, fronds reserved
  • 240g ball mozzarella, drained
  • 5g fresh tarragon, basil or dill, leaves picked

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    5g 27%
  • Sugars

    13g 15%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 13.9g Protein 8.2g Fibre 5.2g


  1. To make the dressing, put the mustard, vinegar and 1 tbsp honey in a bowl. Gradually pour in the oil, whisking to combine and thicken. Add the juice from ½ a clementine; season to taste.
  2. Toast the hazelnuts in a small frying pan over a medium heat until golden. Add the butter, stir until melted, then add the remaining honey and a pinch of salt, stirring constantly for 2-3 mins or until the nuts are caramelised. Tip out onto a lined baking tray, then leave to cool for 10 mins. Roughly chop.
  3. Toss the red cabbage and fennel in the dressing and arrange on a platter. Top with the clementine slices and tear over the mozzarella. Scatter over the chopped caramelised nuts, herbs and any reserved fennel fronds to serve.

Tip: The dressing can be made a few days ahead and kept in the fridge. The hazelnuts can be made 2 days before and stored in an airtight container.

See more Easy Christmas starters

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