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    Red Cabbage, Apple and Dried Cranberry Salad

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    Red Cabbage, Apple and Dried Cranberry Salad

    This salad will sit quite happily for several hours if you wish to prepare it in advance.

    • Vegetarian
    • Preparation time: 20 minutes, plus soaking
    • Total time: 20 minutes 20 minutes

    Serves: 6


    • 75g dried cranberries
    • 3 tbsp apple juice (optional)
    • 2 tbsp tarragon vinegar
    • 6 tbsp walnut oil
    • Salt and freshly ground black pepper
    • 3 sprigs fresh tarragon, leaves stripped and chopped
    • Handful of flatleaf parsley leaves, roughly chopped
    • 1 small red cabbage (about 750g)
    • 2 sweet dessert apples such as Cox's or Egremont Russet
    • 50g walnut halves, broken into large chunks


    1. If you have time, soak the dried cranberries in the apple juice in a small bowl for about an hour. Otherwise, just add the berries straight to the salad, without the juice. It's a matter of taste; unsoaked cranberries are slightly more chewy.
    2. Whisk the tarragon vinegar, walnut oil, seasoning and chopped herbs in a large mixing bowl.
    3. Quarter the cabbage. Peel away any spoilt or tough outer leaves and cut out its white core, then slice the cabbage finely. Mix into the tarragon vinaigrette, making sure the cabbage is thoroughly coated.
    4. Quarter, core and finely slice the apples. Mix them thoroughly into the salad to ensure that they don't discolour. Add the cranberries (drained, if they've been soaking) and walnuts. Adjust the seasoning to taste and serve.

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