Red Cabbage Salad

Ingredients

• apple cider vinegar60 ml
• honey21 g
• dijon mustard1 tsp
• garlic clove — minced1 ea
• extra virgin olive oil120 ml
• red cabbage — cored and shredded1 ea
• shallots — halved and thinly sliced2 ea
• walnuts — roughly chopped100 g
• apples — quartered and thinly sliced360 g

Method

1. Make the vinaigrette: in a small bowl, whisk the apple cider vinegar, honey and mustard, then add the garlic. While whisking continuously, drizzle in the olive oil until well emulsified. Season to taste with kosher salt and black pepper.
2. In a large mixing bowl, add the cabbage and shallots, pour about half of the vinaigrette over and toss so the cabbage is well coated.
3. Add the apples and walnuts and toss again. Taste and adjust the seasoning. Keep any remaining vinaigrette in the fridge for up to 4 days. To make ahead, add the apples and walnuts just before serving so they stay crisp.