Reveling Red Cabbage, Apple and Walnut Salad

Recipe from "The Tipsy Vegan"

Adapted by Tara Parker-Pope

Reveling Red Cabbage, Apple and Walnut Salad
Amy Beadle Roth
Total Time
10 minutes
Rating
4(63)
Comments
Read comments

This sherry-infused salad could start, accompany or even punctuate a meal, or become a refreshing private lunch. —Tara Parker-Pope

Featured in: Happy Hour at the Thanksgiving Table

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:2 to 3 servings
  • ¼head red cabbage
  • 1tablespoon sherry vinegar
  • 2tablespoons dry sherry
  • 2tablespoons walnut oil
  • 1tablespoon red currant jelly
  • 1teaspoon sugar
  • 1golden delicious apple
  • ½teaspoon fresh lemon juice
  • ½cup toasted walnuts
  • Salt and pepper
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

306 calories; 22 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 15 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 14 grams sugars; 4 grams protein; 418 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Using a mandoline or V-slicer, thinly shred the red cabbage. In a medium bowl, whisk the sherry vinegar and the sherry with the walnut oil, red currant jelly and sugar. Toss the cabbage with the vinegar mixture.

  2. Step 2

    Peel the apple and slice it into thin discs on the mandoline. Cover the floor of a plate with the apple slices and sprinkle them lightly with the lemon juice to prevent discoloration. Top with the red cabbage salad and sprinkle with walnuts. Season to taste with salt and pepper.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
63 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Crabapple

Delicious. Didn’t have sherry and substituted with orange juice. Didn’t have currant jelly and subbed with pomegranate molasses. Result was a very satisfying slaw: crunchy, fresh, and flavorful.

mm

Use 2 tsp Dijon, and more nuts. Great texture.

Emily in France

Didn’t have walnuts or walnut oil, so used sesame oil and toasted sesame seeds instead. Good!

Crabapple

Delicious. Didn’t have sherry and substituted with orange juice. Didn’t have currant jelly and subbed with pomegranate molasses. Result was a very satisfying slaw: crunchy, fresh, and flavorful.

Howard Cowan

(Actually, his wife, Esther here...) Didn't peel the apple; sliced it very very thin using a mandoline. Didn't have walnut oil, so used peanut oil instead. Also substituted Sour Cherry preserves for the red current jelly. Otherwise, made the salad per the recipe, and it was great!

Private comments are only visible to you.

Credits

From "The Tipsy Vegan"

Recipe Tags

or to save this recipe.