Denise says:

  • This is a crisp, crunchy, sour and smoky vegan salad.  I love the colourful combination and enjoy serving it as a side dish or light lunch.
  • Pickled foods are a growing trend because they are a great source of healthy probiotic bacteria which may improve digestive health.
  • Clementine’s are at their best now – do buy the seedless variety to speed up making this recipe.
  • Preparation Time: 20 minutes plus pickling
  • Cooking Time: 5 minutes
  • Serves:  4 people


  • 1 red onion – peel and slice into thin rings
  • 50ml malt vinegar
  • 75ml cider vinegar
  • 1 teaspoon yellow mustard seeds
  • Pinch salt
  • 450g red cabbage
  • 250g carrots – peeled
  • 6 clementines – peeled and sliced
  • ~
  • Dressing
  • 100ml tahini
  • 5 tablespoons pickling liquor
  • 1 teaspoon whole grain mustard
  • 1 tablespoon poppy seeds
  • 1 teaspoon maple syrup
  • 100ml warm water
  • ~
  • 3 tablespoons smoked almonds
  • Garnish:  Sprigs of parsley


  1. Warm the vinegars, 120ml water and mustard seeds in a small saucepan.
  2. Bring to the boil and then remove from the heat. Add the salt and onion, then cover and leave for 25 minutes.
  3. Finely shred the red cabbage, slice carrots into shavings using a vegetable peeler. Toss the cabbage, carrots, clementine’s with 1 tablespoon pickling liquor.
  4. Make the dressing by mixing the tahini with 4 tablespoons pickling liquor, mustard, maple syrup, poppy seeds and water.
  5. Drizzle the dressing over the salad.
  6. Top with smoked almonds, sprigs of parsley and pickled onions drained from the liquor.