Chimichurri red cabbage salad recipe

Name: Chimichurri red cabbage salad
Yield: Serves 6
Ingredients: ¼ red cabbage (about 200g); 200g Tesco Finest cavolo nero, stems removed; ½ red onion; 1 raw beetroot, peeled; 1 ripe pear, cored and cut into matchsticks; 40g walnut pieces, roughly chopped; 1 garlic clove; 15g fresh flat-leaf parsley; 15g fresh coriander; ½ red chilli; 2 tbsp red wine vinegar; 4 tbsp extra virgin olive oil

Use seasonal red cabbage, beetroot and pear to make this zingy winter salad. Top with a homemade herby chimichurri dressing and enjoy throughout the festive period.

See method

Serves 6
15 mins to prepare
180 calories / serving

Dairy-free
Vegan
Gluten-free
Vegetarian
Healthy

Shop your ingredients

Tesco Red Cabbage Each
Aldi Price Match
¼ red cabbage (about 200g)
£0.89
£0.89/each
Tesco Finest Cavolo Nero Kale 200G
200g Tesco Finest cavolo nero, stems removed
£1.35
£6.75/kg
Tesco Red Onions Loose
Aldi Price Match
½ red onion
£0.20
£0.95/kg
Tesco Organic Beetroot 450g
£1.75 Clubcard Price
(£3.89/kg)
Offer valid for delivery from 06/10/2026 until 19/10/2026
1 raw beetroot, peeled
£2.20
£4.89/kg
Large Conference Pears Class 1 Loose
1 ripe pear, cored and cut into matchsticks
£0.52
£2.75/kg
Tesco Organic Walnut Pieces 100G
40g walnut pieces, roughly chopped
£3.10
£31.00/kg
Tesco Large Garlic
1 garlic clove
£0.50
£0.50/each
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
15g fresh flat-leaf parsley
£0.50
£16.67/kg
Tesco Fresh Cut Coriander 30G
Aldi Price Match
15g fresh coriander
£0.50
£16.67/kg
Tesco Red Chillies 60G
Aldi Price Match
½ red chilli
£0.51
£8.50/kg
Tesco Red Wine Vinegar 350Ml
2 tbsp red wine vinegar
£1.55
£4.43/litre
Tesco Extra Virgin Olive Oil 250Ml
4 tbsp extra virgin olive oil
£3.40
£13.60/litre

Method

For the chimichurri dressing, finely chop the garlic, parsley, coriander and red chilli and put in a bowl. Or put all the ingredients in a jug and use a handheld stick blender to pulse until the herbs are finely chopped. Season with salt and stir in the red wine vinegar and olive oil. Set aside for the flavours to come together for 10 mins.
Finely slice all the vegetables, using a mandolin for the beetroot if you have one. Wash your hands immediately after cutting the beetroot to prevent staining.
Put the veg and pear in a large bowl and pour over half the dressing. Toss well to combine and tip onto a serving platter. When ready to server, scatter over the walnut pieces and spoon over the rest of the dressing.