Having grown up in a home where red meat was the order of the day most days, and veg were limited to potatoes, cauliflower and broccoli, it is no wonder that I am not a big fan of salads.  Either that, or I am just bored with every day go-to Greek salad.  Or could it be because I associated salad with dieting…?!  Let’s not digress.

Currently we are experiencing a heatwave in the Western Cape of South Africa, and these days I find myself on a constant lookout for new and fresh recipes, because let’s face it… on a hot day lounging next to the pool you really just want something that is cool, light and full of flavour.  And because it is not considered proper (by who, I don’t know!) to just have wine for lunch, it means I have to rack my brain to come up with a few different options for a light summer bite.

So at a recent book sale I came across a cookbook published by GQ magazine, entitled “GQ Eats:  The cookbook for men of seriously good taste”.  I had to get it.  Perfect gift for hubby!  (He picked me of course, so his taste is seriously good!)  Also, it doubled as a gift for me too.  The book is filled with quite a few recipes that I would not mind hubby to make for me!

One of the recipes that caught my eye while I was still in the store was a cabbage, orange and apple salad.  Not something I have heard of before, but I could imagine the flavours working together so I could not wait to give it a try.  So last Sunday it was on the menu.  Together with that chilled Sauvignon Blanc, of course!

It is a delicious salad, packed with flavours and textures.  We changed it slightly as the original ingredients in the dressing was not something I could find in any of our local stores.  However, I was really pleased with the outcome.  So much so that it is on the menu again this weekend where I will introduce it to my meat and potato loving family!  Fingers crossed!

Cabbage, Orange and Apple salad

(serves 4)

Ingredients:

For the salad:

150g red cabbage, thinly sliced

2 oranges, peeled and segmented

2 apples, cut into small chunks (not necessary to peel)

20g sultana raisins

15g dried cranberries

70g mixed nuts & seeds (walnuts, almonds & sunflower seeds)

Salt & Pepper for seasoning

Chives to sprinkle over

For the dressing:

50ml orange juice

1 tablespoon olive oil

2 tablespoon apple cider vinegar

1 teaspoon of sugar

Salt & Pepper for seasoning

Method:

1. Mix the cabbage, orange, apple, raisins, cranberries, nuts and seeds.  Season with salt and black pepper.
2. Mix the ingredients for the dressing well.
3. Pour over salad and mix well. Get in there with your hands to ensure all the cabbage is nicely dressed.
4. Leave in the fridge for at least an hour before serving to ensure flavours develop.
5. When serving, chop a few chives and sprinkle over the top.