Red cabbage salad with orange, hazelnuts & pomegranate

Vibrant side to roast meats, cold cuts or dishes where you'd otherwise serve braised red cabbage.

Ever since I made it the first time, this salad has been recurring on my December table. It’s become a firm part of my family’s Christmas traditions, where I serve it on Boxing Day, alongside a few other lighter dishes after a couple of days of Christmas extravaganza. (Traditional Norwegian Christmas food is heavy stuff.)

Vibrant in colour as well as flavour, this salad’s excellent alongside roast meat. It works particularly well with turkey, chicken, duck or pork. It’s also great with cold cuts, as well as any instance where you might otherwise consider serving a more traditional braised red cabbage.

The salad keeps well, but if making ahead, you may want to add the dressing at the last minute to avoid any herbs wilting.