Marinated Red Cabbage Salad with Hazelnuts & Blackberries
Yields4 ServingsPrep Time10 minsCook Time5 minsTotal Time15 mins
½ small red cabbage (thinly sliced)
½ cauliflower (divided into small florets)
100 g purple sprouting broccoli (florets only)
1 apple (diced)
75 g blackberries
100 g hazelnuts (crushed)
Honey & Mustard Marinade
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
3 tsp acacia honey
1 tsp wholegrain mustard
½ bunch of parsley (finely chopped)
salt & pepper
Place shredded cabbage in a large bowl. In a separate bowl whisk together olive oil, balsamic vinegar, honey, mustard, parsley and season with salt & pepper to taste.
Pour the marinade over the red cabbage and mix well. Put it aside to marinate for 15 Minutes.
Meanwhile blanch broccoli and cauliflower florets for 3-5 Minutes or until tender. Once cooked, immediately transfer to an ice bath to cool, then drain.
Add diced apples, blackberries, cauliflower and broccoli florets to marinated cabbage and toss to combine. Sprinkle with crushed hazelnuts and serve.
Serving Size 300g
- Amount Per Serving
- % Daily Value *
- Total Fat 23.92g37%
- Saturated Fat 2.32g12%
- Trans Fat 0.004g
- Cholesterol 0mg
- Sodium 72mg3%
- Potassium 766mg22%
- Total Carbohydrate 29.49g10%
- Dietary Fiber 8.8g36%
- Sugars 17.48g
- Protein 7.98g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.