Red cabbage salad

Ingredients

• 1 tablespoon perry or cider vinegar
• 3 tablespoons walnut oil
• 1 teaspoon honey
• Sea salt and freshly ground black pepper
• ½ red cabbage
• 2 semi-dried pear halves, finely sliced
• 85g/3oz freshly shelled walnuts
• 1 Cox or Braeburn apple
• 3 tablespoons finely sliced chives

Method

Measure the vinegar, walnut oil and honey into a large mixing bowl. Season to taste and whisk together. 

Next, cut the halved cabbage in half. Cut out the tough white core and remove the outer leaves. 

Finely slice and toss into the dressing. Add the pears and walnuts. 

Quarter, core and finely slice the apple. Mix into the salad, along with the chives, taking care that the apple slices are coated in the vinaigrette. 

If making the salad a few hours in advance, cover and chill but bring up to room temperature before serving.

This recipe is from Simply Veg by Sybil Kapoor published by Pavilion Books. Recipe photography by Karen Thomas.

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