A salad for all seasons and all occasions. A salad that, in all honesty, doesn’t even taste like a salad. It’s crunchy, crisp, sweet, salty, zingy and spicy all in one. It's a standalone lunchtime delight, or a great accompaniment to any roast cuts of meat, or as part of a medley of Ottolenghi inspired dishes like his roasted sweet potato, lime and lemongrass crème fraiche dish. Whilst red cabbages are best in the winter months, you can get hold of them all year round, the key is to buy a crisp one, and slice it as finely as you can.
We served ours with the Detox kitchen beetroot falafals, which in our opinion is the best recipe around, alongside a tahini dressing and some baby spinach.
Date, Feta and Red Cabbage Salad
Serves: 3-4 people
Prep time: 15 minutes
40g almonds, skin on
1 small red cabbage, sliced very finely
½ block of feta
Handful of pomegranates (optional)
1 lime, freshly squeezed
4 tbsp olive oil
½ tsp Alleopo chilli flakes, or regular chilli flakes
5 medjool stoned dates, chopped small
Big handful of parsley, finely chopped