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Red Cabbage Salad with Green Apple, Lingonberry Preserves, and Toasted Walnuts

By Andrew Chase and Erwin Schrottner

4.3

(15)

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Red Cabbage Salad with Green Apple, Lingonberry Preserves, and Toasted WalnutsNigel Cox

This seasonal salad is a great mix of colors and flavors.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

3 tablespoons lingonberry preserves, divided
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1/2 cup canola oil
1 large unpeeled Granny Smith apple, coarsely grated, divided
1/2 cup walnut halves, toasted , divided
4 cups thinly sliced red cabbage

Preparation

  1. Step 1

    Puree 1 tablespoon preserves, mustard, and vinegar in blender. With machine running, gradually add oil. Season dressing to taste with salt and pepper.

    Step 2

    Reserve 1/4 of grated apple and several walnut halves for garnish. Toss cabbage, remaining 2 tablespoons preserves, apple, and walnuts in large bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Garnish with reserved grated apple and walnut halves and serve.

Nutrition Per Serving

Per serving: 213.7 kcal calories
77.8 % calories from fat
18.7 g fat
1.3 g saturated fat
0 mg cholesterol
11.4 g carbohydrates
2.5 g dietary fiber
7.5 g total sugars
8.9 g net carbohydrates
2.4 g protein
#### Nutritional analysis provided by Bon Appétit
TagsSaladAppleFruitWalnutNutRed CabbageCabbageLeafy GreensVegetableSideDinnerGluten FreeDairy FreeVegetarianVeganQuickEasyNo-CookBlenderBon Appétit
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