Advertisement
Ingredients
6 tablespoons lingonberry preserves
¼ cup walnut oil
2 tablespoons sherry vinegar
1 very small head (about 1 pound) red cabbage, thoroughly cored and very thinly sliced
¼ cup 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)
36 grams carbs; 14 milligrams cholesterol; 363 calories; 5 grams monosaturated fat; 12 grams polyunsaturated fat; 5 grams saturated fat; 24 grams fat; 5 grams fiber; 544 milligrams sodium; 5 grams protein; 23 grams sugar
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.
Powered by
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!