At this time of year there’s a lot of meat and potato dishes of warm stodgy loveliness. This is something for a contrast, cubes of creamy goats cheese with crunchy peppers and cabbage; a salad to revive and refresh. And a salad to use up red cabbage – doesn’t it go on for ages?
A good one for a meat-free-Monday – see here for more ideas.
Winter Red Cabbage Salad With Thai Dressing
For the dressing:
1 tablespoons sweet chili sauce
juice of 1 lime
salt and pepper
For the salad:
1/4 red cabbage, finely sliced
1/2 red onion, finely sliced
1 red chili, finely sliced
1 red pepper, finely sliced
1/2 cucumber, chopped into bite sized pieces
8 cherry tomatoes, halved
1 head little gem lettuce
100g goats cheese (feta, Lancashire and halloumi would also work well)
- Mix the lime juice with the chili sauce.
- Put all of the veg except the lettuce in a bowl and mix thoroughly with the dressing.
- Lay the leaves of the lettuce on a dish then lay the rest of the veg on top.