Citrus & cabbage salad with dill
Make the most of citrus
One only needs to touch a citrus fruit to have that characteristic scent on your hands. Citrus is a family of fruits that can appear anywhere on a meal as the star ingredient. Just think of a glass of orange juice at breakfast or lemon wedges with fish. The flavours are locked into the brightly coloured rind and the deliciously sour juice and flesh. Remove any white pith as it tends to be bitter, especially when cooked. If it’s the rind you need, look for a firm, fresh fruit as it is much easier to remove. Depending on the recipe, remove rind with a knife, potato peeler or grate on the small holes of a grater.
It is difficult to choose my favourite way to use citrus, as every fruit and recipe has something different that enhances that fabulous citrus-punch. Mix the juice and rind of a lemon into hot, drained pasta next time. It adds extra zing to a plain pasta dish. If you have lots of lemons, freeze the juice in ice cube trays and use in food when you need it. For more delicious ideas from cakes to sticky orange ribs order your own copy of Make five
Lemons have the power to bring out the natural flavours of almost any food. I call it ‘the new salt,’ because the less salt we eat the better for our health. Lemon can round off any savoury or sweet dish. You will see that throughout this book, I use lemon juice as a seasoning.
Useful ways with lemon
Lemons also have other advantages. Get rid of any strange or overpowering smells on work surfaces and chopping boards with lemon juice. A few drops of juice in a glass of water or jug of ice tea, makes it even more delicious. It can also prevent fruit like apples, pears, bananas and avocadoes from turning brown. However, never put lemons in a worm farm as it will kill the worms. It also takes a while to break down on your compost, so remember to cut up any peels into small pieces. Rub half a lemon over your braai grid to break down any fat and make it easier to clean.
Perfect for your next braai
Sometimes I can imagine the flavours of a dish before I actually make it. That is exactly what happened with this salad. Citrus and cabbage works well and cabbage, cucumber and dill combines well together. Then, surely all four of them should work together? Allow the cabbage and cucumber to marinate in the sauce for a bit to give a slight pickle flavour, but it should still be fresh. That perfect balance between pickled and fresh makes this salad ideal with braaied chicken, pork or fish.There’s not more to say about this recipe, except that you must make it. It’s absolutely delicious, and that is that.
Citrus & cabbage salad with dill
Recipe from Make five
Serves 4 – 6
60 ml (¼ cup) olive or avocado oil
60 ml (¼ cup) apple cider vinegar
10 ml (2 tsp) honey
30 ml (2 tbsp) chopped fresh dill
salt and pepper
½ cucumber, sliced
1 small white cabbage, halved and cut in thin wedges
2 oranges, segmented (see tip)
1 pink grapefruit, segmented
handful fresh dill
1. Mix oil, vinegar, honey and chopped dill until well combined and season to taste. Gently stir cabbage and cucumber into the oil mixture and allow to stand for 15 minutes.
2. Arrange the cabbage and cucumber on a large flat plate. Place oranges, grapefruit and herbs in between the veggies and serve immediately. This salad is delicious with pork or chicken.
1. How to segment an orange or grapefruit: Using a sharp serrated knife to cut the top and bottom off the fruit. Place ‘upright’, with one of the cut sides on a chopping board. Keep the knife as close to the flesh of the fruit as possible and cut off the skin and white pith. Cut off any pith and membranes. Now hold the fruit in the palm of your hand, over a bowl. Carefully cut between the membranes, toward the centre of the fruit to loosen and remove each segment. Catch the juices in the bowl, as you can cook with it. Once the segments are removed, squeeze any leftover juice from the bits left in your hand. Follow the steps in this video.
2. For a more filling meal, add avocado to the salad as it is delicious with citrus.
3. Sprinkle poppy seeds or roasted sunflower seeds over the salad.