Can you believe it that tomorrow is first day of December? Seriously where did September, October and whole November go? We already have next week first Christmas lunches and parties and with every day approaching you get more and more into Christmas spirit. 

For sure on many Christmas tables at your homes you will serve on this special day: ham, duck or turkey. Today's recipe has very festive (from red to dark purple) colours and it goes perfectly well with all mentioned above roasts. It has all beautiful festive flavours combined togather - red cabbage, oranges, red apples, walnuts and cloves and we served it with delicious, dark and rich, fruity dressing. Once prepared you can keep it in the fridge for 3-4 days (for crunchiness keep dressing separately). Adapted from Bbc Good Food Magazine.

Festive red cabbage salad

  • 1 red cabbage (around 600g)
  • 1 medium red onion
  • 2 red apples
  • 300g pack cooked beetroots
  • 50g walnut pieces 
  • 2 large oranges
  • 5 tbsp red wine vinegar
  • 3 tbsp blackberry conserve or redcurrant jelly
  • 2 tbsp clear honey
  • 2 tbsp olive oil
  • pinch of ground cloves
  • some salt and pepper

Core apples. Dice them, than beetroots and onions. Quarter the cabbage, remove white core, than shred and place into a large mixing bowl along with apples, beetroots, onions and chopped walnuts. Finely grate over the zest from both oranges. Cut the top and bottom of each orange, so they sit flat on your work surface. Use a small knife to cut away and peel the pith in strips down the oranges and cut away the segments, save the juice in the bowl. Divide segments into smaller parts and add to the salad. 

For dressing: Combine red wine vinegar, blackberry conserve, honey and olive oil along with any saved orange juice. Season with some salt, pepper and pinch of ground cloves, stir into the salad.