Red Cabbage Salad

• porcje: 6 servings
• czas aktywny: 15 minutes
• całkowity czas: 15 minutes

Składniki

1/4 cup apple cider vinegar

1 tablespoon honey

1 teaspoon Dijon Mustard

1 clove garlic, (minced)

1/2 cup extra virgin olive oil

Kosher salt

Black pepper to taste

1 head of red cabbage, (cored and chopped or shredded)

2 shallots, (halved and thinly sliced)

1 cup walnut hearts (roughly chopped)

2 apples, (any kind you like, quartered and thinly sliced or julienned)

Wskazówki

Make the vinaigrette: In a small bowl, combine the apple cider vinegar, honey, and mustard. Whisk to combine, then add the minced garlic. While whisking continuously, drizzle the extra virgin olive oil into the bowl. You should end up with a well emulsified dressing. Season to your taste with kosher salt and black pepper.

Make the cabbage salad: In a large mixing bowl, add the cabbage and shallots, then pour about half of the vinaigrette over and toss to make sure the cabbage is well coated in the vinaigrette.

Add the fruit and nuts: Add the apples and walnuts, then toss again to combine. Taste and adjust seasoning to your liking. You can save any remaining vinaigrette in the refrigerator for up to 4 days. Use over roasted vegetables, salads or chicken.

Wartości Odżywcze

• Kalorie: 381.5 kcal
• Tłuszcz Całkowity: 31.1 g
• Tłuszcz Nasycony: 3.7 g
• Tłuszcz Nienasycony: 26.2 g
• Sód: 50 mg
• Węglowodany Całkowite: 25.9 g
• Błonnik Pokarmowy: 6 g
• Cukry Całkowite: 15.8 g
• Białko: 5.4 g