British Salads Side dishes

Red salad


  • 100g hazelnuts
  • Half a red cabbage, shredded
  • 4 cooked beetroot, sliced
  • 1 carrot, grated
  • 1 reddish apple (Cox or Braeburn), cored and thinly sliced
  • Half a red onion, thinly sliced
  • Salt and pepper
  • 1 tbsp extra virgin olive oil
  • 1 tbsp hazelnut oil
  • juice of half a lemon


Heat oven to 180C. Place nuts on a baking tray and roast in the oven for 3-4 minutes. Leave to cool then chop very roughly.

Place all other ingredients in a large bowl and toss well using your hands.

If you want to make this salad more of a ‘slaw’ add this dressing: Put 1 egg yolk in a bowl, add 2 tsp honey, 1 tsp Dijon mustard, 1 tbsp cider vinegar. Whisk together until well combined. Season with a little salt and pepper then pour in 100ml light olive oil in a slow stream, whisking as you go until emulsified.

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