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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

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

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.
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.
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