How to make red cabbage salad with sweet potato wedges - The Little Plantation

Today it's all about finding that perfect Christmas gift, but if you just want my delicious recipe for vegan Red Cabbage Salad with Sweet Potato Wedges, please don't be shy and make your way to the end of this blog post where you'll find it.

Like any big metropolitan city, London is littered with shops where you can buy 'stuff' and spend money like no one's business. And during the run up to Christmas, it's so easy to do just that. So that begs the questions: How do you make Christmas meaningful whilst still honouring the tradition of giving those you love thoughtful presents? For me, I try and focus on gifts that can stand the test of time, that are beautifully made and showcase heart, craftsmanship, attention to detail and care. In short, gifts that actually are worth spending money on. And I know no better place in London to find presents that match this description than Heal's. In fact lots of my food photography props are from there and most of the plates you see in today's blog post stem from there too. This includes the large handmade Mervyn Gers dinner plates in sapphire and teal, the timeless Falcon enamel plates in blue and the Serax plate in aqua.

Other items that would make stunning gifts this Christmas are: 

THIS milk jug (too much gorgeousness!)
these little amber glasses (want!)
- and this classy teapot (so much STYLE!)

Considering how much I love Heal's, it's been a total honour to finish my collaboration with them by sharing today's delicious vegan winter recipe, which only looks as good as it does because of the brilliant dinnerware they kindly provided me with. Thanks Heal's for supporting beautiful design and for continuously inspiring little food bloggers like myself ;). 

P.S. I've also put a little Christmas gift guide together for The FeedFeed. You can find the link to my recommendations here

How to make red cabbage salad with sweet potato wedges - The Little Plantation


Today's recipe is a collaboration between myself and Heal's. You can find the recipe on their blog too! Just press the link here and the internet will take you to where you wanna go ;).  

Preparation Time: about 20 minutes
Cooking Time: about 25 minutes
Serves: 4-6

Ingredients for the sweet potato wedges:

4 small sweet potatoes (about 700g in total)
a pinch of salt
a drizzle of vegetable oil (I used rice bran oil)

Ingredients for the red cabbage salad:

1/4 cup of quinoa + 1 cup of water
pinch of salt
small red cabbage, about 750g
handful of nuts (I used almond slices. Omit for a nut-free version)
handful of seeds (I used pumpkin seeds)
a good handful of fresh parsley, washed and finely chopped
seeds of 1 large pomegranate OR a large handful of dried cranberries
edible flowers for decorating (optional)

Ingredients for the dressing:

3 tbs maple syrup
2 tbs fresh lime juice (the juice of 1 lime approx.)
2-3 tbs extra virgin olive oil

Instructions below...

How to make red cabbage salad with sweet potato wedges - The Little Plantation


First, make the sweet potato wedges by washing the sweet potatoes, cutting them into discs and boiling them in water with a pinch of salt for about 5-10 minutes or until they are just starting to get a tiny bit soft.

Then, pour away the water, drizzle the sweet potato with some vegetable oil, place on a baking tray and roast them in the oven for about 20-25 minutes or until they start to brown around the edges and are nice and soft on the inside at 200C/400F.

Next, prepare the quinoa, by washing the grains, then placing the quinoa in a small pot with water and salt. Cook for about 15 minutes or until almost all the water is absorbed and the quinoa opens. Drain away any excess water and set aside. 

Wash the red cabbage and discard any unsightly external layers. Then remove the stalky core at the bottom and with a mandolin (I used this one) thinly slice the cabbage and place in a large bowl. Add the cooked quinoa, the nuts (if using), seeds, chopped parsley leaves, pomegranate seeds (or dried fruit) and mix well.

Finally, make the dressing by combining the maple syrup, lime juice and olive oil and mix well. Pour over the cabbage salad just before serving and garnish with edible flowers (optional).

Serve with the sweet potato wedges and enjoy!

If you'd like to find more salad recipes, then just click here.
And to see more of my work for Heal's, just click here ;).

I hope this blog post was helpful in giving you some Christmas shopping inspiration. I'll be back in 2 weeks with a proper vegan Christmas recipe. In the interim, don't forget to follow along on pinterestfacebook or instagram. It would totally make my day.