Red Cabbage Salad with Apples, Lingonberry and Walnuts
Servings: 12 servings
Calories: 184kcal
Ingredients
Dressing
- 3 Tbsps lingonberry preserves or substitute cranberry preserves (Divided 2 =
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- ½ cup vegetable oil
Salad
- 5 cups shredded red cabbage
- 2 Granny Smith apples peeled, cored and finely diced
- ½ cup walnut halves
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- 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.
Notes
[nutrition-label]
Nutrition
Calories: 184kcal | Carbohydrates: 9g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 65mg | Potassium: 26mg | Fiber: 2g | Sugar: 6g