Cabbage, Carrot, Radicchio Salad with Pomegranate & Curried Nuts

Radicchio This is a perfect winter dish!  This recipe was a part of our Curried Winter Night menu. Please check out the entire menu and the story behind its creation – it includes a handy shopping list!

Serves 5-6
3 medium carrots, shaved or shredded
1 medium fennel, trimmed and shredded 3mm thick
5 tbsp lemon juice
½ savoy cabbage, shredded very thin
2 large radicchio, shredded very thin
1 red or orange pepper, seeds removed and thinly sliced
1 hot pepper thinly sliced
1 cup yogurt
½ cup mayonnaise
2 tsp Dijon mustard
2 tsp honey
2 tbsp olive oil
½ cup parsley, chopped
¼ cup dill, chopped
1/8 cup tarragon, chopped

For the spiced cashews:
1 cup cashew or pecans nuts, roughly chopped
1 egg white whisked until frothy
1 tsp ground turmeric
1 tsp ground cumin
1 tsp curry powder
1 tbsp sugar
1 tsp salt
Seeds of one pomegranate

Heat the oven to 350°

In a large bowl, mix the carrots, fennel and two tablespoons of the lemon juice. Add the cabbage, radicchio, pepper and mix well.

For the dressing: whisk together the yogurt, mayonnaise, remaining lemon juice, mustard, honey, olive oil, a quarter-teaspoon of salt and an eighth of a teaspoon of white pepper. Pour this over the vegetables and mix well. Add the herbs and spiced nuts, stir to combine.

For the spiced nuts: mix the nuts and egg whites in a bowl. Add the turmeric, cumin, curry, sugar and the salt. Mix well so the spices cling to the nuts, place on a baking tray and roast for 10-12 minutes, until golden and crunchy. Remove and set aside to cool. Sprinkle the top of salad with pomegranate seeds and cooled nuts before serving.

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