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Angela Hartnett’s red cabbage and apple salad
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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
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
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.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in December 2014.