This article was written for Annabel & Grace, which is now part of Rest Less.
A crunchy salad that will be perfect with leftover goose, turkey and/or gammon. I love how colourful this is and, after all the rich festive food, am sure this fresh side dish will be welcomed. The recipe came from my Jamie Oliver magazine.
CRANBERRY CABBAGE WITH APPLE & BALSAMIC
Ingredients serves 4
50g pecans
2 crisp apples
Squeeze lemon juice
Red cabbage, cored and cut into quarters
2 tbsp vegetable oil
4 tbsp dried cranberries
Half tsp ground allspice
Tbsp dark maple syrup
2 tbsp balsamic vinegar
How to prepare
Place a dry frying pan over a medium heat and toast the pecans for 5 mins until darkened and fragrant. Set aside to cool.
Chop the apples into matchsticks, add to a bowl and toss with the lemon juice to stop them going brown.
Thinly shred the cabbage using a mandolin (with a guard to protect your fingers). Heat the oil in a wok or large frying pan over a high heat and add the cabbae and season with salt and pepper. Stir fry for 5 mins until the cabbage has wilted but is still crunchy. Add the cranberries and allspice and fry for a few seconds.
In a small bowl, combine the maple syrup and vinegar to make a glaze.
Fold the apple into the cabbage and pour over the glaze. Tip onto a platter and sprinkle with the pecans. Lovely served warm or cold. 267 cals per portion.