Reveling Red Cabbage Apple And Walnut Salad Food

CABBAGE SALAD WITH APPLES AND WALNUTS

Steps:

• Remove the thick fibrous outer leaves from the cabbage, cut it into quarters and wash it.
• Finely slice the cabbage and the apples (about 1/4-inch thick).
• In a large bowl place cabbage, sliced apples, half of the crumbled cheddar, and half of the walnuts (reserve the rest for the topping).
• In a small bowl or in a glass, make a vinaigrette mixing extra virgin olive oil, vinegar, salt (I start with 1/2 tsp) and a good pinch of black pepper. Pour the dressing over the salad, toss well, taste and adjust the seasoning according to your taste.
• Serve at room temperature with chopped walnuts and crumbled cheddar on top. Enjoy.

PICKLED RED CABBAGE WITH WALNUTS & APPLE

Steps:

• Tip the cabbage and red onion into a bowl and season with 2 tsp sea salt, then toss together. Set aside for to cure for 20 mins.
• Meanwhile, pour 200ml water into a saucepan and add the chilli, juniper, allspice, vinegar and sugar, then bring to the boil. Tip the cured cabbage into a colander and rinse once under cold water to remove any excess salt. Pack into a large, clean container and pour over the warmed spiced pickling liquid. Put on the lid and leave in the fridge until needed. Can be made up to a week ahead.
• When you are ready to serve, drain the pickling liquid from the cabbage and discard the dried chilli. Bring up to room temperature, then stir through the nuts, dill and sliced apple. Spoon the salad into a large salad bowl to serve.

RED CABBAGE WITH BRAMLEY APPLE & WALNUTS

Steps:

• Put the cabbage in a wide shallow pan with the butter, apple, bay leaf and cloves. Cook, stirring, until the cabbage starts to wilt. Add the vinegar (stand back and don't breathe in until the steam subsides), then continue to stir and cook until the vinegar has almost all disappeared. Add the sugar and stir until it has completely dissolved - be careful not to let it burn. Sprinkle with walnuts to serve. This will freeze well but let it thaw completely before gently reheating in a pan or microwave.

APPLE AND WALNUT SALAD

Steps:

• In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.

CABBAGE AND APPLE SALAD

Steps:

• In a bowl, combine the cabbages, green onions (can use thinly sliced regular onions if desired), green and red bell peppers; toss well to coat.
• In another bowl, combine the dressing ingredients; mix well.
• Pour the dressing over the cabbage mixture; toss well to blend.
• Cover, and refrigerate for 2 (or more) hours.
• Add in the apple JUST before serving; toss.
• DELICIOUS!

PICKLED RED CABBAGE

Steps:

• Finely slice red cabbage, preferably with a mandoline. Place cabbage in a bowl, and add salt and vinegar. Using your hands to mix thoroughly, squeeze cabbage until it begins to wilt and get juicy. Let stand for 30 minutes. Adjust seasonings to taste. Add a little extra salt and vinegar if you are planning on serving the cabbage the following day, since the flavor fades as it marinates.