Red Cabbage Salad
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons lingonberry preserves
- ¼cup walnut oil
- 2tablespoons sherry vinegar
- 1very small head (about 1 pound) red cabbage, thoroughly cored and very thinly sliced
- ¼cup walnuts, roasted and roughly chopped
- Salt
- freshly ground black pepper
- Half an apple, cored and sliced into thin julienne
- Brown bread
- butter
- cheese for serving, optional
Nutritional analysis per serving (4 servings)
363 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 12 grams polyunsaturated fat; 36 grams carbohydrates; 5 grams dietary fiber; 23 grams sugars; 5 grams protein; 544 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a mixing bowl, combine lingonberry preserves, walnut oil and vinegar. Add cabbage and walnuts, and mix thoroughly. Season with salt and pepper to taste, and mix again.
- Step 2
To serve, divide salad among four plates. Garnish with apples. If desired, serve with brown bread, butter and cheese.
Private Notes
Comments
This is one of my favorite salads. To me, the walnut oil is essential. Delicious with a sharp cheddar.
Delicious, though I used less than half the dressing.
This recipe superior to the alternative that contains dijon mustard in the dressing. Dijon mustard muddies the taste and gives salad a yellowish cast. I have made this salad at least 4 times. I find that simply adding extra vinegar, or white wine or white wine vinegar, brightens the taste. At times I have bathed the jjulienned apple in lime or lemon juice, which also brightens the taste. Mustard is just wrong!
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