Red Cabbage Salad with Apricots

Red Cabbage Salad with Apricots
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Red Cabbage Salad with Apricots
Print Recipe
Servings Prep Time Cook Time
4servings 20minutes 5minutes
Servings Prep Time
4servings 20minutes
Cook Time
5minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Remove the tough outer leaves from the cabbage. Quarter the cabbage and discard the hard stalk. Shred or thinly slice the cabbage, and place in a large salad bowl.
  2. Toast the cashew nuts in a dry frying pan over medium heat until fragrant. Allow to cool slightly, then coarsely chop the cashews.
  3. Put the dried apricots in a colander. Pour boiling water over the apricots, then drain and pat dry with paper towel. Roughly chop them and add to the cabbage along with the cashew nuts.
Dressing
  1. Whisk the apple juice, vinegar, salt, if using, and a little freshly ground black pepper in a small bowl. Whisk in the walnut oil.
  2. Pour the dressing over the salad and gently toss until well combined. Serve Garnished with chives.
Recipe Notes

Per serving: 250 calories, 6 g protein, 19 g fat (2 g saturated fat), 14 g carbohydrate (11 g sugars), 7 g fibre, 29 mg sodium