The arrival of cool weather needn’t be the end of eating great salads. Forget about those bags of limp mesclun lettuce and embrace what is in season currently.
INGREDIENTS
1 crunchy red apple, sliced with a julienne peeler (avoid the core)
juice of 1 lemon
½ red cabbage, sliced very finely using a mandoline
2 kale leaves, stems removed and cut into very fine ribbons
3 radishes, sliced with a julienne peeler
1 carrot, peeled and sliced with a julienne peeler
large handful mint, finely chopped
¾ cup hazelnuts, roughly chopped
Dressing
2 tablespoons white miso
3 rounded tablespoons good-quality mayonnaise (I use the olive oil and egg mayonnaise from Sabato)
1 teaspoon finely grated ginger
juice and zest of 1 orange
ground black pepper to taste
Crisp apple, radish and mint play beautifully with the robustness of red cabbage and kale. You’ll adore the orange and miso dressing – it’s delicately sweet, with loads of flavour. A mandoline and julienne peeler will ensure the salad texture is nice and fine. Lovely by itself or as part of a shared meal.
METHOD
Dressing: Combine all dressing ingredients in a small jug. Whisk until smooth. Season to taste.
Salad: Cover the apple with the lemon juice in a small bowl. Mix until well coated.
Combine all salad ingredients (except hazelnut and mint) in a large bowl. Toss with the dressing until well coated. Sprinkle over the mint and hazelnuts. Fold through the salad.
Serve within an hour. The salad should be served at room temperature (not cold).
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more wholefood recipe inspiration head over to her blog, bonnie delicious.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.