Red cabbage, clementine and mozzarella salad recipe

Name: Red cabbage, clementine and mozzarella salad
Yield: Serves 6
Ingredients: 1 tbsp Dijon mustard; 1 tbsp cider vinegar; 2 tbsp clear honey or maple syrup; 3 tbsp extra-virgin olive oil; 4 clementines, ½ juiced, 3½ peeled and sliced into rounds; 100g pack blanched hazelnuts; 10g unsalted butter; 450g red cabbage, sliced; 1 fennel bulb, finely sliced, fronds reserved; 240g ball mozzarella, drained; 5g fresh tarragon, basil or dill, leaves picked

Created by The Tesco Recipes team

Crunchy, sweet and zingy, this vibrant salad makes an interesting starter for Christmas Day or winter dinner parties. Make the dressing and toast the nuts a couple of days in advance, to save time on the day.

See method

Serves 6
Takes 20 minutes, plus cooling
308 calories / serving

Gluten-free
Vegetarian

Shop your ingredients

Tesco Dijon Mustard 185G
Aldi Price Match
1 tbsp Dijon mustard
£0.45
£2.43/kg
Tesco Cider Vinegar 350Ml
1 tbsp cider vinegar
£1.55
£4.43/litre
Hilltop Maple Flavoured Syrup 230G
2 tbsp clear honey or maple syrup
£2.00
£8.70/kg
Tesco Extra Virgin Olive Oil 250Ml
3 tbsp extra-virgin olive oil
£3.40
£13.60/litre
Tesco Sweet Easy Peelers 600g
4 clementines, ½ juiced, 3½ peeled and sliced into rounds
£1.50
£2.50/kg
Tesco Whole Blanched Hazelnuts 100G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Dried Fruit Nuts And Seeds
Offer valid for delivery from 30/09/2026 until 26/10/2026
100g pack blanched hazelnuts
£2.50
£25.00/kg
Tesco British Unsalted Butter 250G
Aldi Price Match
10g unsalted butter
£1.85
£7.40/kg
Tesco Red Cabbage Each
Aldi Price Match
450g red cabbage, sliced
£0.89
£0.89/each
Tesco Fennel Each
1 fennel bulb, finely sliced, fronds reserved
£1.25
£1.25/each
Creamfields Mozzarella 210G
Aldi Price Match
240g ball mozzarella, drained
£0.55
£4.40/kg DR.WT
Tesco Fresh Cut Basil 30G
Aldi Price Match
5g fresh tarragon, basil or dill, leaves picked
£0.50
£16.67/kg

Method

To make the dressing, put the mustard, vinegar and 1 tbsp honey in a bowl. Gradually pour in the oil, whisking to combine and thicken. Add the juice from ½ a clementine; season to taste.
Toast the hazelnuts in a small frying pan over a medium heat until golden. Add the butter, stir until melted, then add the remaining honey and a pinch of salt, stirring constantly for 2-3 mins or until the nuts are caramelised. Tip out onto a lined baking tray, then leave to cool for 10 mins. Roughly chop.
Toss the red cabbage and fennel in the dressing and arrange on a platter. Top with the clementine slices and tear over the mozzarella. Scatter over the chopped caramelised nuts, herbs and any reserved fennel fronds to serve.

Tip: The dressing can be made a few days ahead and kept in the fridge. The hazelnuts can be made 2 days before and stored in an airtight container.