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Warm Red Cabbage and Apple Salad

Warm Red Cabbage and Apple Salad

This warm red cabbage salad is packed with nutrient-dense, aromatic spices, sweet apple, crunchy toasted walnuts and drizzled in a tangy tahini dressing. This is a great winter salad option, packed with vibrant colours and flavours of the season.
Prep Time8 minutes
Cook Time13 minutes
Servings: 4 people


For the salad

  • 1 tablespoon of coconut oil
  • 1 teaspoon of cumin seeds
  • 1/2 large red onion, thinly sliced
  • 1/2 large red cabbage, thinly sliced
  • 1 teaspoon of ground coriander
  • 1 teaspoon of ground cinnamon
  • 2 teaspoons of apple cider vinegar
  • 1/4 cup of walnuts
  • 1 Braeburn apple, finely diced
  • 2 tablespoons of sultanas
  • 2 tablespoons of fresh coriander
  • A generous pinch of sea salt

For the dressing

  • 1 heaped teaspoon of tahini
  • 1 tablespoon of walnut oil
  • 1 teaspoon of maple syrup
  • 1 tablespoon of water
  • 1 tablespoon of lemon juice
  • 1 clove of garlic, minced
  • A pinch of sea salt


  • Heat the coconut oil in a large frying pan over a low/medium heat. Add the cumin seeds and onion and cook gently for 2-3 minutes until tender and fragrant.
  • Add the cabbage, ground coriander and cinnamon. Season with salt to taste and add the apple cider vinegar. Stir well to combine and cook over a medium heat for 7-10 minutes or until the cabbage is tender.
  • Whilst the cabbage is cooking, whisk together all the dressing ingredients until smooth.
  • Add the walnuts to a small dry pan over a low/medium heat and toast gently for 3-4 minutes until warm and golden.
  • Add the cabbage to a large serving dish with the diced apple and sultanas. Crumble in the toasted walnuts and scatter the coriander. Stir well to combine.
  • Drizzle with the tahini dressing to serve.


Recipe by Emma Carter
Become a Nutritional Therapist
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Blog/Article content reflects the author's research and diverse opinions, not necessarily CNM's views. Items may not be regularly updated, so represent the best available understanding at the time of publication.

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