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 minutesmins
Cook Time13 minutesmins
Servings: 4
Ingredients
For the salad
1tablespoonof coconut oil
1teaspoonof cumin seeds
1/2large red onionthinly sliced
1/2large red cabbagethinly sliced
1teaspoonof ground coriander
1teaspoonof ground cinnamon
2teaspoonsof apple cider vinegar
1/4cupof walnuts
1Braeburn applefinely diced
2tablespoonsof sultanas
2tablespoonsof fresh coriander
A generous pinch of sea salt
For the dressing
1heaped teaspoon of tahini
1tablespoonof walnut oil
1teaspoonof maple syrup
1tablespoonof water
1tablespoonof lemon juice
1cloveof garlicminced
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.
