Name: Red Cabbage, Parsnip and Hazelnut Salad
Yield: Serves 8
Ingredients: 1 teaspoon (5 ml spoon) soft brown sugar; 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; salt, black pepper; 2-3 oz (50-75 g) hazelnuts; ½ lb (200 g) small parsnips - boiled and cut in quarters; 1 medium-size red cabbage; 1 crushed clove garlic (optional)

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</

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.