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 Time8mins
Cook Time13mins
Servings: 4people
Ingredients
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
Instructions
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.
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