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.
Visit our salad section for more delicious salad recipes