Red Cabbage, Parsnip and Hazelnut Salad

Preparation info

  • Difficulty


  • Serves


Appears in

Cooking for Christmas

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.


For the salad

  • 1 medium-size red cabbage
  • Β½ lb (200 g) small parsnips - boiled and cut in quarters
  • 2-3 oz (50-75 g) hazelnuts
  • 1 dessertspoon (10 ml spoon) dried fennel or tarragon

For the French dressing

  • 3 tablespoons (3 x 15 ml spoon) red wine vinegar
  • 6 tablespoons (6 x 15 ml spoon) olive oil
  • 1 teaspoon (5 ml spoon) soft brown sugar
  • 1 crushed clove garlic (optional)
  • salt, black pepper


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.