Red Cabbage, Parsnip and Hazelnut Salad

Name: Red Cabbage, Parsnip and Hazelnut Salad
Yield: Serves 8
Ingredients: 1 crushed clove garlic (optional); 1 medium-size red cabbage; 2-3 oz (50-75 g) hazelnuts; salt, black pepper; ½ lb (200 g) small parsnips - boiled and cut in quarters; 3 tablespoons (3 x 15 ml spoon) red wine vinegar; 6 tablespoons (6 x 15 ml spoon) olive oil; 1 dessertspoon (10 ml spoon) dried fennel or tarragon; 1 teaspoon (5 ml spoon) soft brown sugar

Preparation info

Serves
8

Difficulty
Easy

Appears in

Cooking for Christmas

By Josceline Dimbleby

Published 1978

About

The subtle, sweet flavour of the parsnip is an important part of this excellent winter salad.

Ingredients

For the salad

1 medium-size red cabbage
½ lb (200 g) small parsnips - boiled and cut in quarters</

Garnish
Winter
December
Christmas
Vegan
Gluten-free

Method

Simply slice the red cabbage very finely and mix in a bowl with the boiled parsnips and hazelnuts. Sprinkle over the dried fennel. I find the easiest way to mix the French dressing is to have a jam jar with a tight-fitting lid kept for the purpose so that you can vigorously shake the ingredients up together.