Christmas Salad

Christmas salad

We are fully in the cosy food season.  Immersed in hearty stews, sticky roasted vegetables and pillows of spongy sweet saucy puddings.  Fabulous, I am certainly not complaining and part of me looks forward to this time of year even whilst in the heat (hopefully) of the summer.  All that said however, I can’t go long without a salad.  Not the gentle floppy green leaves of a summer lettuce, festooned with garden herbs type salad.  More a crunchy, zingy colourful number, both sweet and tangy – a salad in its Christmas party clothes if you will.

This is just the ticket for my lunch when I crave a change from my usual warming soup.  Crisp,crunchy and seasonal it would also work perfectly on the side of some cold turkey, ham or goose in the days after Christmas, or really anytime.  I love the jewel like dried cranberries which make anything feel Christmassy, their sweet chewiness is a great foil to the crunch of the apple, carrots and red cabbage.  The sweet and sour dressing brings everything together.  Incidentally I made this with some cabbage left over after making my firecracker red cabbage to freeze in preparation for Christmas Eve lunch – see how even the humble red cabbage multi-tasks at this time of year.

Christmas Salad

The quantities here whilst not vague exactly are not specific measures because really it is up to you – if you love apple, use a big one or two.  If you love dried cranberries use more.

1/4 red cabbage, chopped

2 carrots, peeled and chopped

2 spring onions, chopped

1 apple, cored and chopped

A handful of rocket

A handful of dried cranberries

A handful of parsley, chopped

1 teaspoon dijon mustard

1 clove garlic, crushed

3 tablespoons olive oil

2 tablespoons lemon juice

1 heaped teaspoon sugar

Salt and pepper

Mix the mustard, garlic, oil, lemon juice, sugar, salt and pepper.  Taste this dressing and add a little more of anything until you are happy with it.  Put all the chopped salad ingredients in a large bowl, pour over the dressing and mix really well.  Leave for at least half an hour for the flavours to combine.  This will happily sit in the fridge for up to 3 days but I don’t anticipate it will last that long.  Serves 4 as a side.


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13 Responses to Christmas Salad

  1. I am glad I am not the only one who loves salads at any time of the year.

  2. Jenny @ BAKE says:

    This looks incredible! such a good way to change up from the usual!

  3. I am a huge fan of salads too and this one looks perfect, bright colours, great flavours and the perfect crunch. I am liking the idea of cranberries in the salad – brilliant idea!

  4. Anna, I love bright fresh salads like your this time of year. A great relief and contrast to all the rich heavier foods.
    Wishing you a fantastic Christmas!

  5. I love the colours in this salad – so bright and cheerful and a perfect antidote to all the festive indulgences.

  6. Karen says:

    That is MY kind of salad Anna and such glorious festive colours too! I LOVE it! Karen

  7. Oh now Anna, that’s just gorgeous… so crisp and fresh! xox

  8. Looks gorgeous. Spooky too as I have just been making a crunchy raw Christmassy salad! Something about all the rich food looming that makes salad packed with vitamins and with a bit of zinginess appealing isn’t there. I love strips of raw beetroot, red cabbage, carrot and kohl rabi in raw salads with lots of lime juice at the moment. Yours looks so tasty, like the idea of cranberries too.

    • Anna says:

      Exactly, and after Christmas I will feel the need for more salads! I made a carrot one last January that was just the thing for getting back on track. Raw beetroot is divine in salads, good reminder.

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