Red Cabbage Salad

Name: Red Cabbage Salad
Total time: 15 min
Yield: 6 servings
Ingredients: 60 ml apple cider vinegar; 21 g honey; 1 tsp dijon mustard; 1 ea garlic clove; 120 ml extra virgin olive oil; 1 ea red cabbage; 2 ea shallots; 100 g walnuts; 360 g apples

Recipe from Mediterranean Food & Diet | Easy Recipes | Suzy Karadsheh · original post · full recipe on themediterraneandish.com

Crunchy shredded red cabbage with apples, shallots and walnuts in a sweet and tangy apple cider vinaigrette. One bowl, 15 minutes, no cooking.

Serves 6 15 min

veggiegluten-freedairy-freesaladno-cook

Ingredients

apple cider vinegar60 ml
honey21 g
dijon mustard1 tsp
garlic clove — minced1 ea
extra virgin olive oil120 ml
red cabbage — cored and shredded1 ea
shallots — halved and thinly sliced2 ea
walnuts — roughly chopped100 g
apples — quartered and thinly sliced360 g

Method

Make the vinaigrette: in a small bowl, whisk the apple cider vinegar, honey and mustard, then add the garlic. While whisking continuously, drizzle in the olive oil until well emulsified. Season to taste with kosher salt and black pepper.
In a large mixing bowl, add the cabbage and shallots, pour about half of the vinaigrette over and toss so the cabbage is well coated.
Add the apples and walnuts and toss again. Taste and adjust the seasoning. Keep any remaining vinaigrette in the fridge for up to 4 days. To make ahead, add the apples and walnuts just before serving so they stay crisp.

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegan
- 15 ml Maple syrup instead of honey
Whisk the maple syrup into the vinegar and mustard in place of the honey; nothing else changes.

Swaps are suggestions — check labels if you are cooking for an allergy.

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