We tend to think of red cabbage as a winter vegetable, braised with apples and spices. But although autumn has arrived and there is a bit of a chill in the air I still much prefer to make it into a fresh , crisp salad,
So I shredded a small red cabbage very finely, added a tin of pineapple chunks and their juice, a few slices of left over pickled Japanese ginger which had been lingering in the fridge and a small handful of toasted sunflower seeds and a few tablesoons of desicated coconut. After seasoning it I garnished it with lots of chopped coriander.s
The sweetness of the pineapple juice was sharpened by the pickled ginger. The sunflower seeds added crunchiness.It was the kind of salad which is happy to sit around for a while so could be made well ahead of time.
I photographed it inside on a rainy, overcast day close to a window and used a white reflector to minimise shadows.