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Name: Cabbage Salad with Apples and Walnuts
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6
Cuisine: american
Ingredients: 1 small savoy cabbage; 1/3 cup walnuts; 2 tablespoons cider vinegar; 1 tablespoon lemon juice; Salt and pepper; 1/2 cup olive oil; 2 tablespoons creme fraiche or heavy cream (we used sour cream); 2 apples (any crisp tasty eating variety, such as Sierra Beauty, Granny Smith, or Fu; 1/3 cup blue cheese (optional) crumbled

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INGREDIENTS

1 small savoy cabbage
1/3 cup walnuts
2 tablespoons cider vinegar
1 tablespoon lemon juice
Salt and pepper
1/2 cup olive oil
2 tablespoons creme fraiche ; or heavy cream (we used sour cream)
2 apples ; (any crisp tasty eating variety, such as Sierra Beauty, Granny Smith, or Fu
1/3 cup blue cheese ; (optional) crumbled

Servings

INSTRUCTIONS

Preheat the oven to 375°F.

Tear off and discard the tough outer leaves of the cabbage. Cut it in half and cut out its core. Slice the halves crosswise into a fine chiffonade.

Toast the walnuts in the oven for 8 minutes. While they are still warm, first rub them in a clean dishtowel to remove some of the skins, then chop or coarsely crumble them.

To prepare the dressing, mix the vinegar with the lemon juice, some salt, and a generous amount of pepper.

Whisk in the olive oil and then the creme fraiche or cream. Taste and adjust the acid and salt as desired.

Quarter, peel, and core the apples. Slice the quarters lengthwise fairly thin and cut these slices lengthwise into a julienne. Toss the cabbage, apples, and walnuts (and blue cheese, if you’re using it) with the dressing and an extra pinch of salt. Let the salad sit for 5 minutes, taste again, adjust the seasoning as needed, and serve.

NOTES

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Cabbage Salad with Apples and Walnuts

1 small savoy cabbage
1/3 cup walnuts
2 tablespoons cider vinegar
1 tablespoon lemon juice
 Salt and pepper
1/2 cup olive oil
2 tablespoons creme fraiche or heavy cream (we used sour cream)
2 apples (any crisp tasty eating variety, such as Sierra Beauty, Granny Smith, or Fu
1/3 cup blue cheese (optional)  crumbled

Preheat the oven to 375°F.

Tear off and discard the tough outer leaves of the cabbage. Cut it in half and cut out its core. Slice the halves crosswise into a fine chiffonade.

Toast the walnuts in the oven for 8 minutes. While they are still warm, first rub them in a clean dishtowel to remove some of the skins, then chop or coarsely crumble them.

To prepare the dressing, mix the vinegar with the lemon juice, some salt, and a generous amount of pepper.

Whisk in the olive oil and then the creme fraiche or cream. Taste and adjust the acid and salt as desired.

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Nutrition

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Serving Size: 1 Serving (91g)
Recipe Makes: 6

Calories: 150
Calories from Fat: 105 (70%)

Amt Per Serving		% DV

	Total Fat 11.7g	16 %
	Saturated Fat 2.7g	14 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 3g
Cholesterol 7.7mg		2 %
Sodium 135.3mg		5 %
Potassium 132.3mg		3 %
Total Carbohydrate 9.6g		3 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 7.6g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 150

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