Fermented cabbage, apple & celeriac salad with chia seeds & goat’s cheese

Fermented cabbage, apple & celeriac salad with chia seeds & goat’s cheese

Winter

I make this salad when I have a batch of fermented cabbage on the go. I like the tang and the intensity you get from it. That said, you can make a very similar salad by simply shredding the cabbage and dressing it in cider vinegar, olive oil, a little soft brown sugar and some salt and pepper. Either way, sweet apples and earthy celeriac marry up perfectly here, thanks to their crunchy qualities. A flurry of chia seeds makes a characterful addition. These seeds are particularly full of omega-3s, vitamins and minerals, but if you can’t find them you could try linseeds or hemp seeds instead.

Serves 4

Ingredients

  • 2 crunchy dessert apples, quartered, cored and thinly sliced
  • 300g (10½oz) celeriac, peeled and cut into thin matchsticks
  • juice of 1 lemon
  • 400g (14oz) red or white fermented cabbage (see page 170)
  • 180g (6¼oz) goat’s cheese, sliced into rounds (or crumbled if soft)
  • 2 teaspoons chia seeds
  • salt and freshly ground black pepper

For the dressing

  • 2 teaspoons sugar
  • 2 teaspoons English or Dijon mustard
  • 1 tablespoon cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon sunflower oil
  • 1 small garlic clove, peeled and bashed

Method

First, make the dressing. Put all the ingredients in a small jug or bowl, season well with salt and pepper, and whisk or stir really well to combine.

To make the salad, place the thin slices of apple in a large bowl and add the celeriac matchsticks. Pour over the lemon juice, season with salt and pepper and tumble everything together.

Scatter about three-quarters of the cabbage over a large serving platter. Trickle over a tablespoon or two of dressing, then arrange the apple and celeriac over the top. Arrange the goat’s cheese evenly over the platter, followed by the remaining cabbage. Trickle over the remaining dressing and finish with a scattering of chia seeds and a final seasoning of salt and pepper.

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