Angela Hartnett’s red cabbage and apple salad

Most people serve braised red cabbage on Christmas Day but
I prefer the crisp crunch of a salad to cut through all the richness. Plus, it can be made the night before.

Angela Hartnett is chef-proprietor of Murano and Café Murano in London

  • Preparation time: 15 minutes, plus marinating
  • Total time: 15 minutes, plus marinating

Serves: 6

Ingredients

1 small red cabbage (about 750g), core discarded and finely shredded

1 red onion, finely sliced

2 tbsp red wine vinegar

splash balsamic vinegar

100ml extra virgin olive oil

2 tsp dijon mustard

2 red eating apples, halved, cored and finely sliced

25g pack flat leaf parsley, stalks finely chopped and leaves roughly chopped

50g walnut halves, roughly chopped

Method

1 Put the red cabbage and onion in a large bowl, season generously and toss with the red wine vinegar, balsamic vinegar, extra virgin olive oil and mustard. Cover the bowl with cling film and leave to marinate for at least 6 hours, preferably overnight.

2 Just before you’re ready to serve, toss through the finely sliced apple, parsley stalks and leaves and walnuts.