Low in calories, high in fibre, shredded reds offer oodles of goodness to heart health as well as to your appetite. Topped with walnuts, this is the ultimate delicious side dish to any meal and hugely good for you too. Coupled with roasted garlic, red cabbage builds on heart health and immunity!
Lean into something not too heavy. This dish is best served with something a little less dry and mildly sweet. Look for a Pinot Grigio or a Gewürztraminer.
Looking for a full-meal veggie deal? Add cooked and cooled barley to these reds. Toss and dress.
Preheat oven to 400 F (200 C).
Slice top from garlic to expose cloves. Place cut side up in small baking dish. Drizzle cut cloves with olive oil. Add 3 to 4 Tbsp (45 to 60 mL) water to small dish. Cover tightly and bake in oven for 40 to 50 minutes, or until cloves are soft. Remove from oven. Place garlic in bowl until cool enough to handle.
Pop cooled cloves from their skins into high-speed blender. Add remaining dressing ingredients. Whirl, scraping down sides of blender, adding in a couple splashes of water until dressing is of pourable consistency. Add a pinch more salt to taste, if you wish. Transfer to jar, seal tightly, and refrigerate until ready to use, or for up to a week.
Bring pan of water to a boil. Remove from heat. Add cabbage and immediately drain in sieve and then plunge into ice water. You want cabbage to be brightly coloured but still crisp. Shake well, and spin in salad spinner. Add to large serving bowl along with radicchio and Belgian endive. Gently toss to evenly distribute.
Spoon into large serving dish and drizzle with Roasted Garlic Tahini Dressing. Sprinkle with nuts and dried berries, and serve.
This recipe is part of the Give a Little Love collection.
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