I make a sweet and sour red salad with red cabbage and beetroot. Much nicer than brasied red cabbage. Good with hot or cold pork and chicken and sausages and good for snacking too. Depending on the time of year, the cabbage, radishes, beetroot and red onion come from the garden:-
SWEET & SOUR RED SALAD
250g / 8oz red cabbage, shredded
430g / 15oz tin red kidney beans, drained and rinsed
125g / 4oz radishes, sliced
1 small red onion, sliced thinly
1 red bell pepper, cored and diced
200g / 7oz beetroot, cooked and cut into strips
1 red apple, cored and cut into chunks
4 tbs red wine vinegar
4 tbs soft brown sugar
2 tbs light soy sauce
2 tbs sunflower, safflower, rapeseed or grapeseed oil
Cover the cabbage with boiling water and leave for 5 minutes without further heat. Drain well.
Combine all the salad ingredients.
Combine all the dressing ingredients and taste for seasoning. Some people find it more sweet than sour so you may want to adjust the vinegar levels.
Toss the salad in the dressing. The salad benefits from being left to marinate an hour or two before serving and keeps well for at least a week.