Vegan red cabbage salad with caramelised chestnuts

Name: Vegan red cabbage salad with caramelised chestnuts
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 125g Merchant Gourmet cooked quinoa (about ½ a pack); ¼ large red cabbage (around 350g); 30g fresh parsley, washed and finely chopped; arils of 1 large pomegranate OR a large handful of dried cranberries, sultanas or pitted dates (chopped); 200g Merchant Gourmet whole chestnuts, chopped in half; 2-3 tbsp maple syrup; 1 tbsp water; ¼ tsp ground cloves; For the dressing:; 3 tbsp maple syrup; 2 tbsp fresh lime juice (approximately 1 lime); 2-3 tbsp extra virgin olive oil; a pinch of cinnamon

Serves: 6

Ready in: 15 to 30 mins

Quick Make Vegan Friendly

Know your nutrients

Calories

230 -

Fat

8.6g -

Saturates

1.2g -

Sugars

17.8g -

Salt

0.07g -

Protein

3.5g -

Carbs

33.5g -

Fibre

5.2g -

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This fragrant and colourful salad makes a wonderful Christmas side dish or light meal during winter.

Vegan red cabbage salad with caramelised chestnuts Recipe: Veggie

Ingredients
Method

Ingredients:

125g Merchant Gourmet cooked quinoa (about ½ a pack)
¼ large red cabbage (around 350g)
30g fresh parsley, washed and finely chopped
arils of 1 large pomegranate OR a large handful of dried cranberries, sultanas or pitted dates (chopped)
200g Merchant Gourmet whole chestnuts, chopped in half
2-3 tbsp maple syrup
1 tbsp water
¼ tsp ground cloves

For the dressing:

3 tbsp maple syrup
2 tbsp fresh lime juice (approximately 1 lime)
2-3 tbsp extra virgin olive oil
a pinch of cinnamon

method:

Take the red cabbage and discard any unsightly external layers. Remove the stalky core at the bottom and with a mandolin, thinly slice the cabbage, wash in cold water and then place the sliced cabbage in a large bowl. Add the cooked quinoa, chopped parsley, pomegranate seeds (or dried fruit) and mix well.
Place a small pot over a low heat and add the chestnuts, maple syrup, water and ground cloves. Stir continuously, for about seven minutes or until the maple syrup reduces and the chestnuts start to caramelise. Once done, remove the chestnuts from the pot, set them aside and allow to cool.
Finally, make the dressing by combining the maple syrup, lime juice, olive oil and cinnamon, and mix well. Pour over the cabbage salad just before serving, add the caramelised chestnuts and enjoy.

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