Reveling Red Cabbage Apple And Walnut Salad Recipes

REVELING RED CABBAGE, APPLE AND WALNUT SALAD

Steps:

• Using a mandoline or V-slicer, thinly shred the red cabbage. In a medium bowl, whisk the sherry vinegar and the sherry with the walnut oil, red currant jelly and sugar. Toss the cabbage with the vinegar mixture.
• Peel the apple and slice it into thin discs on the mandoline. Cover the floor of a plate with the apple slices and sprinkle them lightly with the lemon juice to prevent discoloration. Top with the red cabbage salad and sprinkle with walnuts. Season to taste with salt and pepper.

CABBAGE SALAD WITH APPLES AND WALNUTS

Steps:

• Remove the thick fibrous outer leaves from the cabbage, cut it into quarters and wash it.
• Finely slice the cabbage and the apples (about 1/4-inch thick).
• In a large bowl place cabbage, sliced apples, half of the crumbled cheddar, and half of the walnuts (reserve the rest for the topping).
• In a small bowl or in a glass, make a vinaigrette mixing extra virgin olive oil, vinegar, salt (I start with 1/2 tsp) and a good pinch of black pepper. Pour the dressing over the salad, toss well, taste and adjust the seasoning according to your taste.
• Serve at room temperature with chopped walnuts and crumbled cheddar on top. Enjoy.

APPLE WALNUT CABBAGE SLAW

Steps:

• In a bowl, toss apple with lemon juice. Add remaining ingredients and toss to coat. Refrigerate any leftovers.

FESTIVE RED SALAD

Steps:

• Quarter the cabbage, then cut out the white core at the bottom and discard. Finely shred the cabbage and tip into a large mixing bowl with the onions, apples, beetroot and walnuts. Finely grate over the zest from the oranges.
• Cut a little from the top and bottom of each orange, so they sit flat on your work surface. Use a small, serrated knife to cut away the peel and pith in strips down the orange. Holding each orange over a bowl, cut away the segments, letting them and any juice drop into the bowl. Squeeze any juice left in the membranes into the bowl, too. Fish out the segments, roughly chop and add to the salad.
• Whisk the red wine vinegar, redcurrant jelly, honey and oil into the orange juice with some seasoning, then stir into the salad. Will keep for 3-4 days in the fridge.

APPLE AND WALNUT SALAD

Steps:

• In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.

SAUTéED CABBAGE WITH APPLES AND WALNUTS

Steps:

• In a large sauté pan, heat olive oil over medium heat. Add cabbage. Cook until it starts to soften, stirring occasionally, about 5 minutes.
• Add chopped shallot and stir to distribute. Let cook about a minute.
• Add apple pieces and stir again. Cook for 3-5 minutes or until apple starts to soften.
• Add the cider vinegar and walnuts. Stir and cook until heated through.
• Squeeze a little lemon juice on top. Enjoy!

RED CABBAGE WITH BRAMLEY APPLE & WALNUTS

Steps:

• Put the cabbage in a wide shallow pan with the butter, apple, bay leaf and cloves. Cook, stirring, until the cabbage starts to wilt. Add the vinegar (stand back and don't breathe in until the steam subsides), then continue to stir and cook until the vinegar has almost all disappeared. Add the sugar and stir until it has completely dissolved - be careful not to let it burn. Sprinkle with walnuts to serve. This will freeze well but let it thaw completely before gently reheating in a pan or microwave.

CABBAGE AND APPLE SALAD

Steps:

• In a bowl, combine the cabbages, green onions (can use thinly sliced regular onions if desired), green and red bell peppers; toss well to coat.
• In another bowl, combine the dressing ingredients; mix well.
• Pour the dressing over the cabbage mixture; toss well to blend.
• Cover, and refrigerate for 2 (or more) hours.
• Add in the apple JUST before serving; toss.
• DELICIOUS!