Food and drink: Clementine, smoked almond and pickled red onion salad

This is a crisp, crunchy, sour and smoky vegan salad.  I love the colourful combination and enjoy serving it as a side dish or light lunch.   Pickled foods are a growing trend because they are a great source of healthy probiotic bacteria, which may improve digestive health. Clementines are at their best now – do buy the seedless variety to speed up making this recipe.

SERVES: 4. Preparation Time: 20 Minutes, Plus pickling. Cooking Time: 5 Minutes

Ingredients

• 50ml malt vinegar
• 75ml cider vinegar
• 1 teaspoon yellow mustard seeds
• Pinch salt
• 1 red onion – peeled and sliced into thin rings
• 450g red cabbage
• 250g carrots – peeled
• 6 clementines – peeled and sliced

Dressing:

• 5 tablespoons pickling liquor
• 100ml tahini
• 1 teaspoon wholegrain mustard
• 1 teaspoon maple syrup
• 1 tablespoon poppy seeds
• 100ml warm water
• 3 tablespoons smoked almonds

Garnish:  Sprigs of parsley

Method

1. Warm the vinegars, 120ml water and mustard seeds in a small saucepan
2. Bring to the boil and then remove from the heat. Add the salt and onion, then cover and leave for 25 minutes.
3. Finely shred the red cabbage and slice carrots into shavings using a vegetable peeler. Toss the cabbage, carrots and clementines with one tablespoon pickling liquor.
4. Make the dressing by mixing the tahini with four tablespoons pickling liquor, mustard, maple syrup, poppy seeds and water.
5. Drizzle the dressing over the salad. Top with smoked almonds, sprigs of parsley and pickled onions drained from the liquor.

Next cookery class:  

Thursday, 23 January: Fancy Vegan   

For more recipes with Denise Phillips visit:

www.jewishcookery.com