Angela Hartnett's Red Cabbage and Apple Salad Recipe

Name: Angela Hartnett's Red Cabbage and Apple Salad Recipe
Cuisine: European, British
Ingredients: 750g red cabbage, core discarded and finely shredded; 1 red onion; 2 tablespoon red vinegar; splash balsamic vinegar; 100 ml extra virgin olive oil; 2 teaspoon Dijon mustard; 2 red eating apples, halved, cored and finely sliced; 25g parsley, finely chopped and leaves roughly chopped; 50g walnut halves, roughly chopped

2 steps

Updated at: Tue, 14 May 2024 20:21:45 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories264.2 kcal (13%)

Total Fat21.6 g (31%)

Carbs17.5 g (7%)

Sugars10.6 g (12%)

Protein3.2 g (6%)

Sodium50.8 mg (3%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

750gred cabbage

core discarded and finely shredded

1red onion

2 tablespoonred vinegar

balsamic vinegar

100mlextra virgin olive oil

2 teaspoondijon mustard

2red eating apples

halved, cored and finely sliced

25gparsley

finely chopped and leaves roughly chopped

50gwalnut halves

roughly chopped

Instructions

Step 1

Put the red cabbage and onion in a large bowl. Season generously with salt and toss with the red wine vinegar, balsamic vinegar, extra virgin olive oil and mustard. Cover the bowl with cling film and leave to marinate for at least 6 hours, preferably overnight.

Step 2

Just before you’re ready to serve, toss through the finely sliced apple, parsley stalks and leaves, and walnuts.

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