Red Cabbage and Orange Salad Recipe with Date and Olive Cigars

Are you looking for a delicious vegan starter that is both easy and impressive-looking, this is it.  Combining tons of festive flavour with dates, pistachios, red cabbage and oranges, it tastes and looks amazing too.  Enjoy!

Red Cabbage and Orange Salad with Date and Olive Cigars

Serves 6-8


For the ‘cigars’ (makes 8):

Filo pastry (4 sheets)
Rapeseed oil
20 black olives, stoned
3 dates, stoned
½ tsp smoked paprika
50g shelled pistachios

For the salad:

1 small red cabbage
1-2 orange(s)
100g pistachios

For the salad dressing:

2 tsp wholegrain mustard
3 tsp sherry vinegar
3 tsp olive oil
salt & pepper to taste


For the ‘cigars’:

1. Preheat the oven to 180C/350F/Gas Mark 4. Line a baking tray with non-stick baking parchment.

2. Place the filling ingredients into the bowl of a food processor and process to a paste.  Divide into 8 portions.

3. Take a sheet of filo pastry and lay it on a clean work surface.

4. Brush sheet with oil, top with another sheet and then cut into 4 rectangles.

5. Brush with oil again.  Take a portion of the filling and form it into a line along a long edge of the pastry.  Roll up tightly and place on prepared baking tray.  Brush with oil.

6. Repeat to make 8 'cigars'.  Bake for 15-20 minutes until crisp and golden, transfer to rack to cool.

For the salad:

1. Shred the cabbage finely – allow 50g per person.  Place in a large bowl.

2. Mix the dressing ingredients in a small bowl, then pour onto the cabbage and mix thoroughly.

3. Cut the rind and pith off the orange(s) and slice into rounds – allow one or two per person.

4. Preheat a ridged griddle pan.  Place the orange slices on the hot pan and allow to sit until caramelised in stripes.

5. Chop the pistachios roughly.

Assemble the dish by piling the cabbage onto each plate, sprinkling with chopped pistachios, and adding a slice of orange, a ‘cigar’ or two and a grind of black pepper.

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Recipe c/o The Vegan Society

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