Cabbage Carrot Salad with Prunes and Pecans
December 30th, 2008 by Margot
INGREDIENTS
400g green cabbage (chopped)
400g carrots – about 2 – I used organic carrots from Abel & Cole (grated)
2 handfuls of prunes (chopped)
3 tbs extra virgin olive oil
½ lemon juice
3 pinches of salt or to taste
2 tsp or to taste golden caster sugar
handful or two of pecans (toasted and chopped)
METHOD
Combine all ingredients, season to taste with salt and sugar. Keep in the fridge until ready to serve.
Serve 6 people as a side dish.
- Abel & Cole is a company that deliver to your door organic, seasonal food. Their products come from over 120 British farmers, bakers and producers – as well as some further afield (for Fairtrade bananas, coffee and chocolate). But they never air freight!
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December 31st, 2008 at 17:09
Wow, what a healthy salad, it sounds delicious.
December 31st, 2008 at 18:38
I love this, it sounds right up my alley. I have some leftover roasted brussels sprouts, and they would be so tasty thrown into this salad. Thanks for the inspiration! Happy New Year!
January 1st, 2009 at 13:52
I like the use of the prunes in this salad.
Happy new year!
January 12th, 2009 at 22:26
[...] in receipt of the boxes took up the challenge with aplomb. Margot at Coffee and Vanilla went for a Cabbage Carrot Salad with Prunes and Pecans. Sunita at Sunita’s World made a delicious-looking Potato and Leek Soup with Savoury [...]