Reveling Red Cabbage, Apple and Walnut Salad
Published November 29, 2011
Amy Beadle Roth
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ head red cabbage
1 tablespoon sherry vinegar
2 tablespoons dry sherry
2 tablespoons walnut oil
1 tablespoon red currant jelly
1 teaspoon sugar
1 golden delicious apple
½ teaspoon fresh lemon juice
½ cup toasted walnuts
Salt and pepper
Nutritional analysis per serving (2 to 3 servings)
23 grams carbs; 306 calories; 4 grams monosaturated fat; 15 grams polyunsaturated fat; 2 grams saturated fat; 22 grams fat; 4 grams fiber; 418 milligrams sodium; 4 grams protein; 14 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.
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Preparation
- Step 1
Using a mandoline or V-slicer, thinly shred the red cabbage. In a medium bowl, whisk the sherry vinegar and the sherry with the walnut oil, red currant jelly and sugar. Toss the cabbage with the vinegar mixture.
- Step 2
Peel the apple and slice it into thin discs on the mandoline. Cover the floor of a plate with the apple slices and sprinkle them lightly with the lemon juice to prevent discoloration. Top with the red cabbage salad and sprinkle with walnuts. Season to taste with salt and pepper.
Private Notes
Comments
Delicious. Didn’t have sherry and substituted with orange juice. Didn’t have currant jelly and subbed with pomegranate molasses. Result was a very satisfying slaw: crunchy, fresh, and flavorful.
Use 2 tsp Dijon, and more nuts. Great texture.
Didn’t have walnuts or walnut oil, so used sesame oil and toasted sesame seeds instead. Good!
Delicious. Didn’t have sherry and substituted with orange juice. Didn’t have currant jelly and subbed with pomegranate molasses. Result was a very satisfying slaw: crunchy, fresh, and flavorful.
(Actually, his wife, Esther here...) Didn't peel the apple; sliced it very very thin using a mandoline. Didn't have walnut oil, so used peanut oil instead. Also substituted Sour Cherry preserves for the red current jelly. Otherwise, made the salad per the recipe, and it was great!