Fruit and Cabbage Summer Salad
A delightful combination of fruit and cabbage makes a wonderful and different fresh tasting salad. It is important to cut the cabbage very thinly. Green is my first choice of cabbage, but white is also suitable.
Ingredients
- 1/4 - 1/2 head of cabbage
- 1 small onion, very thinly sliced
- 1 red apple, unpeeled, diced, core discarded
- 1 orange, cut into juicy segments
- 2-3 rings of tinned pineapple, chopped
- 50-110g (2-4oz) seedless black grapes, cut in half
- 1 heaped teaspoon Goodall’s chopped parsley
- 1/4 - 1/2 teaspoon Goodall’s thyme
- Goodall’s salt and Goodall’s ground black pepper
- ‘Dressing’
- 3-4 generous tablespoons mayonnaise
- A little freshly squeezed orange juice
- 1/2 teaspoon Goodall’s coriander
Method
Method:
Shred the cabbage leaves very finely (a food processor is handy for this task), then wash and drain very well. Put into a salad bowl and add the rest of the ingredients and toss together. Mix enough orange juice into the mayonnaise to make it somewhat runny and flavour with the Goodall’s coriander. Add enough to the salad mix to coat nicely. Toss everything well together. A little extra chopped parsley can be sprinkled over the finished coleslaw.
To serve:
Serve with some cold meats, cheese and a warmed fresh baguette.
Brenda’s Top Tip:
Chopped cold chicken or chopped feta cheese can be included in this salad to add another dimension.