Eek. I am so busy that I can't even bear it. However, I promised salad, and you'll damn well get one.
In case you weren't aware from the title, the lovely people at OXO are giving away one of their amazingly fantastic salads spinners. You can read all about that here. But here's the first of my favourite salads to share with you.
I say 'favourite', though this is actually a stripped down version of the one I'd usually make because I didn't have any dried cranberries. Somebody had eaten them all.
I shall save the pointing finger of accusation for later.
I love the idea of a 'Winter' salad. I recognise that on some level using cabbage instead of lettuce takes this mere baby steps away from coleslaw, but as someone who loves to eat that particular plasti-tubbed delight late at night, standing in front of the fridge, I make no apologies. Anyway, the spices in this dressing make it taste completely different to how you might think.
A salad spinner makes cabbage salad a breeze to prepare. I find you can often get grit in between the leaves of red cabbage, despite them being so tightly packed together (like in the insides of leeks - how does it get in there?), and a quick spin does the job of deep cleansing (not just for skin care, folks) nicely.
Obviously add more dressing as you eat. I was in a rush to take a photo!
Oh yeah, one last thing. A re-hash of the giveaway rules:
- Leave a comment on this post letting me know what your favourite salad is. Maybe you hate salad and you want this for someone else. That's fine. I'm not going to judge you.
- If you prefer, leave the comment on the Delicious Delicious Delicious Facebook Page. You can like us as well! We'd love it if you did.
- Comments will close at midnight on Monday 10 December 2012. Winners will be selected at random shortly after.
- Open to all people, everywhere.
- Email entries not accepted.
You will need:
1/4 red cabbage
a handful of dried cranberries, should you have them
the same of walnuts
1 tsp cumin seeds
1/2 tsp coriander seeds
6 tbsp natural yogurt
salt and pepper
- Shred the cabbage and wash. Spin dry.
- Peel and chop the carrot - I like mine in big, irregular chunks. Mix with the cabbage.
- Toast the walnuts lightly in a dry frying pan. Set aside.
- Toast the spices in the same pan; grind them to powder in a pestle and mortar and add to the yogurt. Season with salt and pepper. This is your dressing.
- Layer the cabbage and carrots on a dish. Top with walnuts and optional cranberries, and as much or as little dressing as you wish. Serve with hot flat breads (God bless my local Lebanese store!).