Red cabbage, walnut and pear salad with date and balsamic sauce

Red cabbage, walnut and pear salad with date and balsamic sauce

This is a bold and hearty salad for the winter months. As well as being a rather cheerful colour the purple-red leaves of the cabbage are full of vitamin C – great for fighting off the sniffles. The cabbage, celery and walnuts work together to give a satisfying crunch while the slightly spicy date and balsamic sauce adds a richness which, combined with the sweetness of the pear make for a sumptuous salad to bring cheer to cold and gloomy days.

Try and get hold of wet walnuts – young walnuts still in their shells – if you can. They have softer almost milky texture and a less bitter flavour than their more mature counterparts although bear in mind they are very more-ish so make sure you buy enough for some rather liberal snacking in addition to what is required for the recipe. If you want to add some bulk throw in some cooked wild rice and serve with griddled tofu and a few slices of avocado for a wholesome evening meal.


Red cabbage, walnut and pear salad with date and balsamic sauce
Serves: 4
  • 30g raisins
  • Half a red cabbage
  • 4 sticks celery
  • 4 spring onions, cut into shreds
  • Small bunch coriander
  • 200g walnuts kernels or 75g walnuts, shelled.
  • 1 pearFor the dressing
  • 6 dates, or 4 if using a large variety such as the Medjool
  • 4 tbsp walnut oil
  • 1 tbsp balsamic vinegar
  • 1 tsp wholegrain mustard
  • 1 tsp caraway seeds
  1. Place the raisins in a bowl and cover with boiling water. Place the dates in a separate bowl, cover with boiling water and set aside.
  2. Remove the tough outer leaves from the cabbage half and cut in half through the stalk. Cut out the core from each of the two sections and then shred each piece finely along the short length.
  3. Top and tail the spring onion and shred thinly. Chop the celery into half inch pieces. Wash the coriander and chop leaves and stalk leaving a few whole leaves to decorate. Roughly chop the walnut halves, again, leaving a few whole to decorate.
  4. In a large bowl combine the cabbage, walnuts and celery.
  5. To make the sauce, drain, stone and finely chop the softened dates. Mix in a blow along with the walnut oil, balsamic vinegar, mustard and seasoning. Grind the caraway seeds using a pestle and mortar or spice grinder and stir into the sauce.
  6. Core the pear and cut into slices or small chunks. If you aren’t going to serve the salad straight away then you can use a little lime or lemon juice to stop the pear from browning.
  7. To serve, drain the raisins. Pile the cabbage mixture onto a serving platter and scatter over the raisins and coriander. Arrange the pear on top and spoon over the date and balsamic sauce.




Print Friendly, PDF & Email

Leave a Comment

Your email address will not be published. Required fields are marked *


Rate this recipe: