Adapted from a recipe in Veg by Hugh Fearnley Whittingstall Serves 4
The original recipe is made with parsnips for which I have substituted the daikon, oranges and we have mandarins, thyme - we have dill. I think the crunch and bit of spice will be great from the daikon will be really nice here, and our fresh dill is just heavenly.
4 Mandarins, maybe more if you like
1/2 small Red Cabbage, core removed, finely shredded
1/2 Daikon, peeled and coarsely grated or cut into julienne
4 TB Extra Virgin Olive OIl
Sea Salt (Our Lemon Salt is really wonderful)
Freshly Ground Pepper
4 Medjool Dates, pits removed, sliced lengthwise
2 tsp freshly chopped Dill
Put the shredded cabbage and grated daikon into a bowl. Juice one of the mandarins, then trickle the juice and the olive oil over the cabbage and daikon. Sprinkle with salt, pepper, chopped dill and toss with your hands. Transfer to serving plates. Peel the remaining mandarins, separate into segments and scatter over the salad along with the date slices.