Oh January, you are such a cruel month.
Christmas is over for another 11 months (boo), although I can at least take some comfort from the fact that I can legitimately say “this Christmas” now, because let’s face it, the Christmas we just had was 2014’s Christmas so with every day we are heading towards 2015’s Christmas. Which is this Christmas. Still with me?
I know, I am the most annoying person on the planet because as soon as one Christmas is over I spend the rest of the year looking forward to the next. I am such a Christmas dweeb.
Anyway, back to January.
People are full of resolutions that they will keep for 2 weeks and then fall off the wagon. I don’t do resolutions. I feel that if you really want to change something in your life, go ahead and do it whenever. Don’t wait for a reason. Don’t put it off. Just do it! However I can understand the feeling of a clean slate come the 1st January and the need to start over.
The most common resolution is to eat better. Especially in January in order to shift the extra Christmas pound-age. I have to be honest and say that I normally don’t feel like that, but this year I totally do. I have no idea why. I don’t think I have eaten vast amounts more. I think it may have something to do with the lack of exercise.
Whatever the reason for wanting something a little lighter and fresher, this salad is a perfect place to start.
I adore red cabbage – braised slowly in the oven in winter and used to make pink coleslaw in the summer. I may have made the bold declaration on Christmas Eve that I would be one happy bunny on Christmas if I had the following: mounds of Boxing Day ham, braised Polish cabbage and . . . snow! 6 inches would be fine. There doesn’t have to be massive amounts. But more than a splattering. Enough to crunch when you stand in it.
So you see, given that red cabbage makes up one-third of my perfect Christmas wish, I really do like it.
Here I have paired it with some grated carrot and chopped apple, which complements the slight peppery tang that raw red cabbage has.
And the maple vinaigrette, so delicious with the slight smokey undercurrent from the maple syrup.
This salad will take you 10-15 minutes to throw together. Keep it in the fridge to munch on whenever or enjoy as an accompaniment to any left over cold cuts.
Does it come as any surprise that there is still a mound of ham in my fridge?
Now, if you will excuse me I’m taking my plate of this and going to squeeze in another showing of Home Alone 1 & 2 before I get tutted at and told it isn’t Christmas anymore and I can’t watch them . . .
Raw Red Cabbage Salad with Maple Vinaigrette
For the dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp cider vinegar
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp pure maple syrup
- 1/4 tsp garlic granules
- freshly ground salt and pepper to taste
For the Salad:
- 1/2 small red cabbage
- 1 carrot
- 1 eating apple
- Start with the dressing – place all the ingredients in a small jar or bowl and mix until combined. Set aside.
- Remove the core from the cabbage and slice the leaves. Place in a large bowl.
- Peel and grate the carrot and add to the cabbage.
- Core and chop the apple into small pieces and add to the bowl.
- Give everything a quick mix together then pour over the vinaigrette. Stir until everything is coated with the vinaigrette and serve.
© The Pink Rose Bakery 2015
Maple vinaigrette adapted lightly from Oh She Glows.