Wednesday, December 14, 2011
I am completely obsessed with red cabbage at the moment. Its crunch. Its colour. Its versatility (mostly in the salad department). On a nerdy note, it contains 36 different varieties of anthocyanins (or ‘thingies’), which have been linked to cancer protection. Plus, a large, violet, delicately veined globe placed artfully on a kitchen shelf is a viable décor item.
This vibrant salad screams summer. It’s full of flavour and super-duper good for your body, but more importantly, it’s delicious. The crunchy cabbage, the sweet citrus, the savoury chicken… If you have an aversion to grapefruit, replace with orange. (Actually, any sweet citrus works well.) It’s a great way to use up roast chicken leftovers.
Red cabbage & citrus chicken salad
½ head cabbage, shredded
2 oranges, peeled and sliced
1 grapefruit, peeled and sliced
3 cups shredded cooked (preferably roasted) chicken
2 cups pomegranate rubies
For the dressing:
½ cup extra virgin olive oil
1 tbsp English or dijon mustard
1 cup orange juice
Salt and black pepper, to taste.
Arrange the salad ingredients on a platter (fancy shmancy like). Combine the dressing ingredients in a jar and give 'em a good shake. Drizzle dressing over the salad, rejoice and serve.