Rebecca’s Recipe of the Week: A Saffron Salad | Canalside Community Food

Saffron gives a beautiful colour and a rich, aromatic flavour to this simple winter salad.

Carrot, Cabbage and Saffron Salad

Ingredients
0.5g saffron (on whole little packet)
50 ml rapeseed oil
1 medium cabbage, coarsely shredded
500g carrots, peeled and coarsely shredded
1 red onion, coarsely shredded
50 ml cider vinegar
1 teaspoon Dijon mustard
1½ teaspoons salt
black pepper to taste

Preparation
Combine the saffron and oil in a mortar and pestle, and leave to soak for 15 minutes.

Meanwhile, mix the cabbage, carrots and red onion in a bowl.

When the saffron has soaked for 15 minutes use the pestle to crush the saffron into the oil, to release its flavour. Tip the saffron-y oil into a small bowl and whisk in the vinegar, mustard, salt and pepper.

Pour the dressing over the vegetables and, using your hands, vigorously scrunch and squeeze everything together to mix.

Place a plate over the top of the salad and weigh it down a bit by putting a couple of tins, or some kitchen weights, on top. The goal is to press the salad together to encourage the flavours to blend.

Leave it for at least an hour, and then serve.

(Recipe courtesy of Ulrika Andersson.)