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.

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Servings Prep Time Cook Time
4servings 20minutes 5minutes
Servings Prep Time
4servings 20minutes
Cook Time
Servings: servings
Servings: servings
  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.
  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