Red Cabbage Salad

This a is a staple and much loved salad in our household. It has been adapted from my great-grandmother’s recipe and I love serving it as a starter or when hosting. It also looks very beautiful with its deep purple colour and the contrasting green colour of the herbs.

Ingredients

For the dressing:

• 1 glove garlic

• Sea salt and black pepper

• 2 tsp cider vinegar or lemon juice

• 3 tbsp extra-virgin olive oil

• 1 teaspoon whole grain mustard

• 1 teaspoon honey

What you need:

• ½ small red cabbage, finely sliced or shredded

• 1 -2 sweet eating apples, finely cut

• 1 handful of coriander leaves, or flat leaved parsley, roughly chopped

• 2 handful of walnut halves or pieces

Method

1. Crush the garlic to a paste with a pinch of the salt and put into a small jar with the other ingredients. Screw on the lid and shake well to emulsify the ingredients. Taste and add more seasoning as necessary.

2. I often make a double or triple batch for the larder.

3. Add all the ingredients to a bowl, cover and let it rest for a few hours. The salad keeps well in the fridge for up to 5 days and tastes better and better each day.