Merry Christmas...salad!

20 December 2019
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Serves
6
prepTime
Prep time
15 min
totalTime
Total time
15 min
Ingredients

3 cups shredded red cabbage

2 cups shredded green cabbage

2 medium unpeeled apples (sweet, crisp)

2 tbsps. balsamic vinegar

1 tbsp. apple cider vinegar

1 tbsp. honey

1 tbsp bold and spicy mustard

1/4 cup olive oil

2 tbsps. fresh lemon juice

3/4 cup dried cranberries

Optional: 3/4 cup toasted pecan halves or walnuts (see the toasting instructions below)

Salt and freshly ground black pepper

Method

Method
In a small bowl, combine both kinds of vinegar with mustard. Whisk until well blended. Gradually whisk in the honey and olive oil. Wash the apples; leave them unpeeled or peel if desired. Core the apples and cut them into quarters or alternatively, cut the apples into wedges and thinly slice the wedges. In a large bowl, toss the apple slices with the lemon juice, both kinds of shredded cabbage, and dried cranberries. Add the prepared honey mustard dressing and toss to coat the ingredients thoroughly. Add salt and freshly ground black pepper, to taste. Chop the toasted pecans or walnuts coarsely, if using. Set aside. Refrigerate the salad until serving time. Add the toasted nuts and toss again just before serving.

How to Toast Pecans
Oven: Heat the oven to 200C. Spread the pecan halves out in a single layer on a baking sheet. Toast in the oven for 4 to 6 minutes, turning halfway through. Or, scatter the pecans in a dry skillet and place the pan over medium heat. Cook until lightly browned and aromatic, shaking the pan and turning frequently. Immediately turn them out onto a plate to stop the cooking process.

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