After a steamy hot summer, autumn has snuck in – and it’s a bit of a relief to be honest! Cooler air and a bit of rain has brought some colour back to the garden and countryside that surrounds our home in Devon. Everything just looks a bit happier!
I’ve been very quiet over the summer as I’ve been struggling with an inner issue that has been a bit too much for my poor old MS brain! Fortunately things are improving and I’ve been really excited to get back into creating some new recipes over the last couple of weeks, including this deliciously simple but vibrant autumnal salad.
Red cabbage is packed with body-loving anti-inflammatory compounds but can be a little harsh on the tastebuds when raw. The same goes for red onion – great phytonutrients but can be challenging for the tastebuds and digestion for some people. A bit of lemon juice can make all the difference by breaking down some of the cell walls making it more digestible.
This recipe was inspired by a salad I ate at the Lost Kitchen, a lovely restaurant on the outskirts of Tiverton and well worth a visit if you’re in the area, just for the wonderful wooden tables (but the food’s good too!). Mine is a little simpler but essentially combines red cabbage and nuts with blackberries and a tart dressing – a little bit of a sweet and sour medley.
We still have blackberries ripe for picking in the hedgerows near me, although they won’t last much longer. You can buy cultivated ones, or you could sub for blueberries if you prefer. Either way, you’ll still get a hit of sweetness accompanied by powerful anthocyanin compounds (the blue/black colour) that is so good for brain health.
I made this for a small gathering we had at our house over the weekend so it serves 8-10 people as a side salad or 4 good portions as a more significant part of a meal. It lasts in the fridge up to 4 days too.
I hope you enjoy this super easy and tasty autumnal salad. Do let me know what you think if you make it.
Autumnal red cabbage salad
Ingredients
Method
- Finely slice the red onion and place in a bowl. Finely slice the red cabbage, removing any tough stalks and wash under a running tap before popping it in the bowl with the red onion. Pour the lemon juice from 1/2 lemon over the top and stir well. Leave to marinate for 1-2 hours
- Pop the hazelnuts or pecans in a small pan over a low heat and lightly toast for a couple of minutes. Leave to cool and roughly chop.
- Add the pumpkin seeds to the same pan and toast for a couple of minutes then take off the heat.
- Finely chop the parsley.
- Add all the dressing ingredients into a small jar, pop on the lid and shake well to combine.
- To construct the salad, transfer the red cabbage and red onion to a serving bowl. Add the nuts and seeds over the top and toss. Pour on the dressing and toss again. Finally, sprinkle the chopped parsley over the top and it's ready to serve.
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