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Red cabbage, clementine and mozzarella salad recipe

Red cabbage, clementine and mozzarella salad recipe

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Created by The Tesco Real Food team

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

Ingredients

  • 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

    1275kj
    308kcal     15%

  • 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

Method

  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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