Red Cabbage Salad with Apricots
This salad is an excellent variation of the usual apple and cabbage combination. The apricots add a lovely tart yet sweet flavour.
| Servings | Prep Time | Cook Time |
| 4servings | 20minutes | 5minutes |
| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time |
| 5minutes |
Ingredients
- 1 red cabbage about 500 g (1 lb)
- 1/3 cup cashew nuts
- 8 soft dried apricots
- fresh chives to serve
- Dressing
- 1/4 cup apple juice
- 1/4 cup cider vinegar
- pinch salt (optional)
- Freshly ground black pepper
- 1/4 cup walnut oil
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
- Toast the cashew nuts in a dry frying pan over medium heat until fragrant. Allow to cool slightly, then coarsely chop the cashews.
- 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
- Whisk the apple juice, vinegar, salt, if using, and a little freshly ground black pepper in a small bowl. Whisk in the walnut oil.
- 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
