Fresh, fast and filling, this salad makes a great supper or snack.
ingredients
serves 6
1/2 pound red or white cabbage, or a mixture of both
3 medium carrots
1 pear
1 red-skinned eating apple
8 ounce can green flageolet beans, drained
1/4 cup chopped dates
For the dressing
1/2 tsp dry English mustard
2 tsp clear honey
2 tbsp orange juice
1 tsp white wine vinegar
1/2 tsp paprika
salt and black pepper
method
1. Shred the cabbage very finely, discarding the core and tough ribs.
2. Cut the carrots into very thin strips, about 2 inch long.
3. Quarter, core and slice the pear and the apple, leaving the peel on.
4. Put the fruit and vegetables in a bowl with the beans and dates. Mix well.
5. To make the dressing, blend the mustard with the honey until smooth. Add the orange juice, vinegar, paprika and seasoning and mix well.
6. Pour the dressing over the salad and toss to coat. Chill in the fridge for 30 minutes before serving.'
more information
Use other canned beans, such as red kidney beans or chick-peas, in place of the flageolet beans. Add 1/2 tsp ground spice, such as chilli powder, cumin or cilantro, for extra flavour. Add 1 tsp finely grated orange or lemon rind to the dressing, for extra flavour.
