It wasn’t until today, that I’ve realized, I’ve never posted a salad recipe on my blog before! I was just trying to assign the category for my new post, and only now discovered, that I do not have ‘salads’ in my menu…Slightly embarrassing, right? So, I’ve got some serious making up to do! And let me start with this beautiful autumnal recipe!
Since Autumn is getting into a full swing, this recipe for simple blackberry and caraway slaw seems like a perfect way to say hello to the new season. And just look at the colours! Red cabbage and blackberries are so beautiful together, I could not stop taking pictures of this salad, and it was such a task when deciding which snaps to publish!
As a result, as you can see, there is an excessive amount of pictures in today’s post, mainly, because this blackberry and caraway slaw is just SO crazy good looking, but also because I simply could not make my mind up, when choosing between pictures. Aaahh, the struggle is real guys! 😉
Because no self-respectable salad is completed without a dressing, there is also a recipe for this quick mustard drizzle, which goes well with almost every salad on earth. Sweet, but with added punch from mustard. Also, incredible caraway seeds in the dressing, which are optional but highly, HIGHLY recommended to get that lovely, lightly fragrant flavour.
Maybe you are not that familiar with caraway seeds…so let me just say few words about these little fellas. Caraway and fennel are close relatives, but not the same plant. While fennel seeds have got flavour dominated by anise/ licorice, caraway is quite different, not as strong in flavour as fennel, and probably that’s why I personally prefer it.
As mentioned in this post, I do have a small obsession with collecting things related to food. It all started with some jars and bowls, then spoons and forks, plates and cups, and latest, backdrops and handmade pottery… so much so, that last week we had to put some extra shelves, after noticing that every spare inch of surface in the kitchen is covered in some sort of crockery. Almost certainly, I do have a tiny problem… 😉
Rather than limiting the amount of the items in the kitchen, I increase them…because I can’t walk away from a beautiful and unique dishes or utensils…and this gorgeous handmade bowl that you are seeing in the pictures, is one of them. Since I saw it on ebay, I knew that I NEED IT. And just look at it, so SO awesome! And surely, there is a space for one more tiny bowl in my kitchen… 🙂
But enough about my weaknesses. Back to this blackberry and caraway slaw, which is perfect, seasonal and really easy recipe for delicious salad on its own, or as an addition to your favourite meal. With, or without gorgeous bowl, it will still taste wonderful! Hope you will enjoy it!
- 1 1/2 tsp caraway seeds
- 1 1/2 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 1/2 tbsp cider vinegar
- 6 tbsp olive oil (extra- virgin)
- 4 cups fresh spinach leaves
- 1/2 small red cabbage core removed, very finely sliced
- 1 small apple cored and cut into matchsticks
- 1/2 small red onion sliced wafer thin
- 15 pieces walnut
- 1 medium dried chilli
- 1 cup blackberries
Toast caraway seeds for about 20 seconds in a frying pan, and set them aside to cool.
Toast the walnuts in exact same way and set aside.
Whisk together mustard, maple syrup, olive oil, cider vinegar and add caraway seeds at the end.
Slice spinach leaves finely and mix together with the remaining salad ingredients, adding blackberries at the end.
Pour on the dressing and gently toss.