2018-11-01_The_Simple_Things

Red cabbage

& apple salad

Serves 8–10
FOR THE DRESSING
1 red onion, thinly sliced
4 tbsp red wine vinegar
2 tsp wholegrain mustard
8 tbsp olive oil
FOR THE SALAD
1 red cabbage
2 eating apples
Handful of parsley, finely chopped
50g hazelnuts, roughly chopped and
toasted
25g pomegranate seeds

AN AUTUMNAL

COLESLAW FULL OF

CRUNCH AND TANG

1 Place the sliced onions in a bowl with

the vinegar and set to one side.

2 Shred the red cabbage and place in

large serving bowl/platter. Core and

slice the apples and add to the

cabbage along with most of the

parsley and most of the hazelnuts

(reserving some of each to top the

salad). Stir to combine.

3 Mix the mustard and the oil into the

onions and vinegar until combined.

Add this dressing to the salad and

toss everything together.

4 Serve the salad topped with the

reserved hazelnuts and parsley, and

pomegranate seeds.