Red Cabbage & Beetroot Salad with Feta and Baked Salmon
This red cabbage and beetroot salad proves that salad isn't just a summer thing. Crunchy winter red cabbage meets earthy beetroot, juicy pomegranate seeds and sweet dried figs. A honey-balsamic dressing pulls everything together into a deep, rounded flavour that only gets better after a few hours of resting. Topped with tangy feta and tender oven-baked salmon, it becomes a proper main meal.
Ingredients
- 700 g red cabbage, fresh
- 500 g beetroot, pre-cooked
- 1 pomegranate
- 100 g dried figs
- 12 sprigs thyme, fresh
- 100 ml runny honey
- 150 ml balsamic vinegar
- 5 tbsp olive oil
- salt
- pepper
- 200 g feta
- 6 salmon fillets
- olive oil, for wrapping the salmon fillets
- thyme, dried, for the salmon
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 6 Servings |
|---|---|---|
| Calories | 620 kcal | 3,720 kcal |
| Carbohydrates | 52 g | 312 g |
| Protein | 38 g | 228 g |
| Fat | 28 g | 168 g |
| Fibre | 7 g | 42 g |
| of which sugar | 38 g | 228 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Wash the red cabbage, remove the outer leaves, halve the head and cut out the core. Slice into fine strips.
- Drain the beetroot and cut into cubes.
- Wash the thyme and pluck the leaves from the stalks. Finely chop the figs.
- Halve the pomegranate and remove the seeds. Tip: work over a bowl of water so you don't splatter your kitchen red.
- Combine the red cabbage, beetroot, figs, pomegranate seeds and thyme leaves in a large bowl.
- In a separate bowl, whisk together the honey, balsamic vinegar, olive oil, salt and pepper, then fold through the salad. Chill in the fridge for at least three hours to let the flavours develop.
- Preheat the oven to 180C (fan 160C). Rinse each salmon fillet, place on a piece of foil and season with a little olive oil, salt, pepper and dried thyme. Seal the foil tightly and bake the parcels for 15 to 20 minutes.
- Taste the rested salad and adjust with salt and pepper, then arrange on plates. Cube the feta and scatter over the salad. Add the salmon fillets and serve straight away.
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Nutrition facts per serving (estimate)
| Calories | 620 kcal |
|---|---|
| Carbohydrates | 52 g |
| Protein | 38 g |
| Fat | 28 g |
| Fibre | 7 g |
| of which sugar | 38 g |
Frequently asked questions
Can I make the salad the day before?
Yes, the salad tastes even better after resting overnight in the fridge. Just add the feta and salmon right before serving.
Can I use fresh beetroot instead of pre-cooked?
Yes, you'll just need to boil or roast it until tender and let it cool before cubing.
Which wine goes well with this salad?
A light Pinot Noir or a dry rosé pairs nicely with the earthy beetroot and the salmon.
Is this recipe gluten-free?
Yes, all the ingredients here are naturally gluten-free. When buying balsamic vinegar and feta, check the packaging labels to be sure.
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