For this salad hot stock is added as a dressing which blanches/cooks the ingredients and helps combine their flavours. This jewel bright salad has a Christmassy feel for me, with it containing cranberries, pomegranate and apples.
Enough for 4 portions
1/2 a medium sized red cabbage
sea salt and black pepper
250ml unseasoned vegetable stock
1 teaspoon coriander seeds
40 grams dried cranberries
1 red apple
2 tablespoons of olive oil
3 tablespoons cider vinegar
Start by slicing the cabbage as finely as you can. If you have a mandolin use that.
Put the cabbage in a large bowl and sprinkle over the salt and pepper. With your hands crush the seasoning into the cabbage breaking it up a little as you go. Leave to soften for half an hour.
Put the coriander seeds in the stock and bring to a boil. Turn off the heat and leave to steep for half an hour.
Once the cabbage and the stock have steeped, continue finishing the salad.
Remove the seeds from the pomegranate and add to the cabbage together with the dried cranberries.
Cut the apple into small slices and add to the salad.
Dress the salad with the oil and vinegar. Mix well.
Bring the stock back to a boil and pour over the salad. Mix well.
The salad is ready to eat, but will taste even better the next day. If you store it in the fridge, get it out early enough to let it come back to room temperature before eating.