Red cabbage salad with Edam and walnuts

Red cabbage salad with Edam and walnuts


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About this recipe: This crunchy, colourful winter salad provides an excellent nutritional mix. The vegetables and apples are rich in vitamin C and fibre, Edam cheese adds protein and calcium, and walnuts contain essential fatty acids. Serve with oatcakes, if liked.

Maggie Pannell

Serves: 4 

  • 1 small celeriac
  • juice of ½ lemon
  • 1 small red cabbage
  • 1 red onion, thinly sliced
  • 4 tbsp chopped walnuts
  • 125g Edam cheese
  • 1 crisp red dessert apple
  • 2 tbsp walnut oil
  • 2 tbsp vegetable oil
  • 2 tsp balsamic vinegar

Prep:20min  ›  Cook:7min  ›  Ready in:27min 

  1. Peel the celeriac, quarter, then halve each quarter again lengthways. Shred, using the grating disc of a food processor, or finely slice using a sharp knife. Put into a saucepan of boiling water with half the lemon juice, cook for 5 minutes until tender, then drain well and put into a large bowl.
  2. Halve the red cabbage, cut out the core, then cut into quarters. Shred as before, then add to the celeriac together with the onion.
  3. In a screw-topped jar, shake together the ingredients for the dressing and season to taste. Spoon two thirds of the dressing over the celeriac, cabbage and onion and toss lightly. Set aside. (The salad can be prepared ahead up to this step and kept covered in the fridge for up to 4 hours.)
  4. Heat a small non-stick pan over a moderate heat, dry-fry the walnuts for 2 minutes, stirring, then take off the heat and reserve. Cut the Edam into matchsticks. Core the apple, cut it into thin slices, then put on a plate and sprinkle with the rest of the lemon juice to prevent it discolouring.
  5. Just before serving, toss the Edam, apple slices and toasted walnuts into the salad. Spoon over the rest of the dressing, toss and serve immediately.

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