Ingredients

  • Use different coloured carrots: yellow, orange or purple
  • ½ red cabbage
  • 100ml of vinegar
  • 50g sugar
  • The juice of one tangerine
  • Handful of dried cranberries
  • Parsley
  • Borage

Author of this recipe

Larisse

Larisse

Salad blogger / food writer

Cooking, baking and writing recipes has long been my passion and I spend quite a few hours in my kitchen. In 2010 I started my company Larisse® and later that year my first cookbook, ‘Lekker... Read more
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Carrot is a versatile product used almost everyday in the kitchen's around the world. I prefer to eat raw carrots. Nowadays there is a range of carrot colours available which allows me to make a quick spectacular salad and that makes everyone at the table as happy as can be!

Preparation

  • Grate the carrots finely and put aside
  • Shred the red cabbage into thin strips and place in a separate bowl
  • Heat the vinegar, sugar and tangerine juice until the sugar has dissolved then pour the warm dressing over the cabbage and leave to marinate for a little while. The cabbage turns a gorgeous colour! 
  • Drain the red cabbage but save the dressing. Mix the grated carrot with the marinated cabbage in the bowl and place on your serving plate/s
  • Garnish the salad with cranberries, parsley and borage
  • Drizzle some of the dressing (in which you marinated the cabbage) over the salad. Enjoy!

Tips from the author

Even though orange is not the original colour of a carrot, it is now the best known as a result of natural selection over the years. For many centuries, the orange colour symbolized the Noble House of Orange-Nassau, nowadays the Dutch Royal Family. It was not until later that the orange carrot was introduced in other European countries and nowadays not many people know that carrot comes in many colours. Luckily, other carrots are finding their way back to grocery stores and supermarkets and this is great news for salad lovers!

A carrot is a true ‘earthy’ vegetable. It grows in the dirt, but in terms of taste, it offers a true ‘earthy’ experience. I love to combine it with vegetables that have a similar ‘earthy’ experience, such as beetroot and parsnip. I also combine carrots with vegetables in matching colours to create a surprisingly perfect combination of flavours! In this rainbow salad I use purple carrots.

The red cabbage is a perfect colour match, but also adds an amazing taste. You may use the cabbage raw in all its purity, but I love to marinate it in this lovely sweet and sour 'tangerine' dressing, which is truly amazing. This also brings out the fantastic colour even more!

Other vegetables that combine beautiful colours and flavours include sweet potato and pumpkin. Other 'taste buddies' are citric fruits such as orange and tangerine. But also herbs like parsley, chives and those with citrus tones like lime leaves and lemon thyme combine well.

Tip to make carrots fun for a party: If you have a 'vegetable sharpener' (they are available in kitchen supply shops and look like a large pencil sharpener) why not turn your carrots into edible colour pencils!