I was feeling so chuffed. My little one had fallen asleep and I had managed to race across town to a department store’s loo, with him still asleep in his buggy. I then found a sofa to sit on and began typing this blog post. Thirty minutes remained of nap time and I was looking forward to quietly typing away. Then a Mum next to me saw a friend she hadn’t seen for a long time. Joyful and raucous greetings were exchanged and my little one decided that nap time had lasted long enough. My chuffed feeling vanished. It was time to go home.
We left the sofa and took a short cut to the bus stop. The short cut turned into a winding and convoluted route and we arrived to be greeted by a long queue. The first bus that appeared had two other buggies on it, so we waited. The clock ticked and my mood dropped further.
Once at home, after a feed for the baby and a cup of tea for me, my thoughts turned to supper. Or rather, what food did I have the energy to pull together? Cooking wasn’t going to happen tonight. So, while my little one rediscovered a favourite toy, I looked in the fridge hopefully and saw the ingredients for this salad glinting back at me. My chuffed feeling from earlier returned. With a jacket potato and some left over roast chicken we had a meal that would require minimal effort. My mood soared and I started on baby bath time looking forward to the delicious supper to come.
This is a beautiful salad with purples, greens and oranges. It’s packed with flavour and with a food processor it takes only 20 minutes to make. If you don’t have a food processor then a box grater and a sharp knife will do the job. This recipe will serve 8 generously or you can have it in the fridge waiting for you after a tricky day, like I do. It will easily scale up in size to feed a bigger number.
1/3 red cabbage around 400 g / 12 oz
8 spring onions
100 g / 3 ½ oz bunch of
75 ml / 2 ½ fl oz oil
Juice of one lemon
1 tsp Dijon mustard
1 tbsp brown sugar
Salt and pepper
8 as part of a larger meal
Total carbohydrate per portion – 12.5 g
1. Top and tail the carrots and spring onions.
2. Using the food processor grate the red cabbage and carrots.
3. Finely chop the spring onions and add to a large bowl with the cabbage and carrots.
4. Chop the , leaves roughly and stems finely. Mix in with the rest of the salad.
5. Mix the dressing together in a cup and season well. Pour over the salad and mix well just before serving.
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