This Red Cabbage Salad uses Lingonberries in the dressing and green apples and walnuts to up the flavours.
Lingonberries are smaller and more tart than cranberries. They seem to be most closely associated with Sweden. President's Choice (Loblaws) often has Lingonberry preserves. If you can't find Lingonberry preserves then you can use cranberry preserves.
The Granny Smith apples and toasted walnuts lend some sweetness and nuttiness. This salad would be a great side with chicken and turkey - for obvious reasons! It may start to appear at my Thanksgiving table when I have cranberry preserves on the go anyway.
Red Cabbage Salad with Apples, Lingonberry and WalnutsPrint Pin Share on Facebook
- 3 Tbsps lingonberry preserves or substitute cranberry preserves (Divided 2 =
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- ½ cup vegetable oil
- 5 cups shredded red cabbage
- 2 Granny Smith apples peeled, cored and finely diced
- ½ cup walnut halves
- ½ teaspoon salt
- ½ teaspoon pepper
- Toast walnut halves in a dry skillet over medium high heat until they start to darken and you can smell them. Stir periodically and watch carefully so they don't burn. This can take 10-13 minutes. Remove from heat and allow to cool.
- Shred cabbage with a mandolin or food processor as you would for cole slaw.
- Put 1 tablespoon of the lingonberry preserves, the mustard and red wine vinegar in a blender. Blend. Then add oil slowly in a stream, with the blender running. Add salt and pepper.
- Reserve a couple of Tbsps of apple and walnuts for final garnish. Mix the cabbage and the remainder of the apples and walnuts. Stir in dressing. Top with reserved apple and walnuts.