Red Cabbage Salad with Caramelised Chestnuts

A vibrant winter salad packed with Red & White Quinoa, crunchy red cabbage, fresh parsley and sweet pomegranate. Finished with warm caramelised chestnuts and a lightly spiced maple dressing, it's the perfect festive side dish or light seasonal lunch.


Written by Merchant Gourmet
20 minutes Serves 6 Beginner
Red Cabbage Salad with Caramelised Chestnuts
Ingredients
  • 125g Merchant Gourmet Red & White Quinoa (about ½ a pouch)
  • ¼ large red cabbage (approximately 350g), finely shredded
  • 30g fresh parsley, finely chopped
  • Seeds of 1 large pomegranate, or a large handful of dried cranberries, sultanas or chopped dates
  • Caramelised Chestnuts
  • 200g Merchant Gourmet Whole Chestnuts, halved
  • 2–3 tbsp maple syrup
  • 1 tbsp water
  • ¼ tsp ground cloves
  • Maple Lime Dressing
  • 3 tbsp maple syrup
  • 2 tbsp fresh lime juice (approx. 1 lime)
  • 2–3 tbsp extra virgin olive oil
  • Pinch ground cinnamon

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Whole Chestnuts
Whole Chestnuts
180G
  1. Remove any tough outer leaves from the red cabbage, trim away the core and finely shred.
  2. Place the cabbage into a large mixing bowl with the Merchant Gourmet Red & White Quinoa, parsley and pomegranate seeds (or dried fruit if using).
  3. Mix well and set aside.
  4. Place a small saucepan over a low heat and add the Merchant Gourmet Whole Chestnuts, maple syrup, water and ground cloves.
  5. Cook for around 7 minutes, stirring regularly, until the syrup reduces and the chestnuts become lightly caramelised.
  6. Remove from the heat and leave to cool slightly.
  7. In a small bowl or jar, whisk together the maple syrup, lime juice, olive oil and cinnamon.
  8. Pour the dressing over the cabbage salad just before serving and toss to coat.
  9. Scatter over the caramelised chestnuts and serve.

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