zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Angela Hartnett’s red cabbage and apple salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    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

    • Vegetarian
    • 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.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

    Comments

    Average user rating

    4 stars

    Glossary