Ideas come to me as I look at what is available in my kitchen. That was how this Minty Mustard Salad came about. Crunchy red cabbage and carrots provide a solid starting base. Then add in more vegetables like tomato and pepper but the choice is yours. Finish with a minty mustard vinaigrette. Chill a little to allow the flavours to fully mingle then serve with your choice of main course. Or eat with a chunk of bread for a light lunch.
Red Cabbage has become one of my favourite vegetables especially in its raw form. It adds a real splash of colour to so many dishes and none more than in this Minty Mustard Salad. Add the orange of the carrot, the green of the pepper and the red of the tomato for a colour display of excellence. The Minty Mustard dressing adds a slightly unusual flavour to the experience but one that is pleasing.
- ½ small head Red Cabbage
- 1 large Carrot
- I medium Brown Onion
- 1 small Green Pepper
- 2 large Tomatoes
- 4-5 Radishes
- 1 Tbsp Wine or Cider Vinegar
- 4-5 Tbsp Extra Virgin Olive Oil
- 1 tsp prepared yellow mustard
- ½ tsp dried Mint or 1 tsp fresh
- Sea Salt
- Grated Black Pepper
- Cut the tough stalk from the red cabbage then peel away the outer leaves. Chop the cabbage quite finely then place into a large bowl.
- Scrub the carrot then coarsely grate into the same bowl.
- Peel and chop the onion.
- Deseed the green pepper then chop into small pieces.
- Trim the top and base from the radishes then cut thinly.
- Add these in to the bowl with the cabbage and carrot.
- Chop the tomato into chunks then add to the bowl complete with the juice that results.
- Pour in the vinegar and olive oil. Add the mustard, mint, salt and pepper then mix well to combine. Add more vinegar or oil if needed to adjust the flavour.
- Chill for around an hour to allow the flavour to develop.
- Serve with a savoury dish of your choice.
Different flavours can be achieved by changing the type of vinegar that is used. This version used a white wine vinegar but try varying that with red wine, cider or balsamic. The vegetable content can be varied a lot too. Stay with cabbage and carrot as the base but then simply use whatever is available.